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Low fat natural yoghurt - 570 ml
Vegetable or tomato juice - 570 ml
Garlic cloves - 2
Semi skimmed milk - 150 ml
Cucumber - 1/4 for garnish
Fresh thyme springs  for garnish


  • Peel and crush the garlic. Thoroughly whisk all the ingredients together in a bowl until smooth.
  • Chill in refrigerator for at least 2 hours or overnight.
  • Whisk the soup quickly before serving.
  • Garnish with thin slices of cucumber and thyme springs.
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