A delicious recipe for fresh yogurt cucumber soup.
Ingredients
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½ small cucumber
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1 spring onion
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2 tablespoons walnuts
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1 garlic clove
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250 ml full-fat yogurt
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A few sprigs of dill
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1 tablespoon olive oil
Preparation
Wash the cucumber, cut it in half and scrape out the seeds. Cut the flesh into cubes. Place the cucumber cubes in a colander, sprinkle with ½ teaspoon salt and let the cucumber drain for about 20 minutes. Cut the spring onion into rings and chop the walnuts. Place the cucumber, yogurt, walnuts and garlic in a food processor and blend into a smooth soup. Fold in the spring onions and finely chop some dill on top. Let the soup cool down in the fridge. Serve the soup in cold bowls and garnish with a sprig of dill and a little olive oil.
Number of persons
2
Duration
10 minutes + 20 minutes waiting time
Sources):
- Plus Magazine
