Vendor: Chef Mark
Type of Meal: Appetizer
4 Cucumbers peeled, seeded and diced
2 Garlic cloves
¼ cup Parsley leaves
¼ cup Mint Leaves plus more for garnish
juice of 1 Lemon
¼ cup Olive Oil
1 cup or more Plain Yogurt
Salt to taste, (start with 1 teaspoon)
1. Pulse ¾ of the diced cucumbers with the garlic, parsley and mint until smooth.
2. Transfer to a cold soup bowl and fold in yogurt, lemon juice, olive oil and salt.
3. Keep cold and serve garnished with remaining diced cucumbers and mint.