Yoghurt soup


1 liter low-fat yoghurt (biologic)
1 cucumber
15 gr. Dill (not dried)
2 shallots
3 cloves garlic
1 lemon
10 tablespoons olive oil
salt and pepper to taste

Wash the cucumber and cut in pieces. Chop the dill, shallots and garlic finely. Mix all the ingredients together very well with the yoghurt, lemon juice and olive oil. Add salt and pepper to taste.