Cold cucumber soup
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4/6 pers
- 3 concombre
- 2 stirred yoghurts (Bulgarian type)
- 1 tbsp. lemon juice
- 3 spring onions
- 1 gousse d'ail
- 1 bouquet d'aneth
- 25 cl vegetable stock
- 2 pinches of cumin powder
- 7-10 Tbsp huile d'olive
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Set aside half a cucumber, peel and seed the others. Then cut them into pieces. Wash, dry and remove the dill. Peel the garlic and onions, keeping 5 cm of their stalks.
- 2
2 In the bowl of a food processor (or blender), combine the cucumber pieces, onions, dill and garlic. Add the yogurt, lemon juice and broth. Blend until smooth. Season with salt and pepper. Cover and set aside in a cool place for at least 2 hours.
- 3
3 Wash the reserved half cucumber, dice it into small cubes. Add them to the soup, drizzle with oil and stir well. Serve immediately.
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