5 Minute Chilled White Bean, Cucumber, Mint & Yogurt Soup
Serves 1-2
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1x 400g tin of white beans, rinsed and drained well (cannellini beans)
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1 Lebanese cucumber
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1 small garlic clove, peeled
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Zest and juice of ½ lemon
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1 handful of mint leaves
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1 cup of natural yoghurt
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1 ice cube
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1 handful of shelled pistachio nuts
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1 tablespoon of olive oil
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Handful green olives (optional) pitted and sliced
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salt and pepper to taste
Step 1 - Drain the white beans and rinse well. Place them along with the cucumber, lemon zest, lemon juice, yoghurt, garlic and ¾ of the mint leaves. Process until smooth. Add an ice cube to chill.
Step 2 - If you prefer a smoother, more elegant soup strain through a strainer. Season with salt, pepper and olive oil. Divide soup into bowls. Top with slivers of green olive, mint and pistachio nuts. Drizzle with olive oil.