Cucumber Soup with Mex-Can Sacred Pepper Plant

4 cups of yoghurt
1 garlic clove
2 medium sized cucumbers
4 tbsp of Mex-Can Sacred Pepper Plant
½ lemon, juiced
Salt & white pepper


How to prepare:
1. Peel the cucumbers and cut them into small cubes.
2. Blend all the ingredients and empty them in a bowl.
4. Refrigerate the mixture for one hour and serve.