2 English cucumbers peeled, seeded & roughly chopped
125ml sour cream
2 tsps Himilayan salt
1 tsp white pepper
11/2 cups double cream yogurt
a small handful of fresh mint leaves
1/2 cup fresh parsley
3 tsp fresh crushed garlic
4 spring onions peeled and roughly chopped


Put all the ingredients into a blender and blend until smooth. Transfer to an airtight container and cool for at least one hour before serving. Serve with mini bread loaves or on its own.

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