Cold cucumber soup

Name: Cold cucumber soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 Cucumbers; 1 collar Dill; 1 Garlic clove; 2 Spring onions; 250 g Greek cream yoghurt; 1-2 TABLESPOONS Lemon juice; 2 pinch(es) ground cumin; 250 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Olive oil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 Cucumbers
1 collar Dill
1 Garlic clove
2 Spring onions
250 g Greek cream yoghurt
1-2 TABLESPOONS Lemon juice
2 pinch(es) ground cumin
250 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Olive oil

Directions

1
Clean and wash the cucumbers. Put 1/3 of 1 cucumber aside. Cut remaining cucumbers into pieces. Wash the dill, shake dry and pluck the flags. Cover and chill some flags. Peel garlic and chop roughly. Clean and wash spring onions and cut them into pieces.
2
Finely mash cucumber pieces, spring onions, dill, garlic, yoghurt, lemon juice, cumin and stock in a blender, season with salt and pepper. Cover and chill for approx. 2 hours.
3
Finely chop the remaining dill. Core the remaining cucumber, cut into small cubes and mix with the remaining dill. Arrange soup in plates or glasses, put cucumber mixture in the middle. Sprinkle each soup with about 1 teaspoon of oil and serve. Bread tastes good with it
4
waiting time approx. 2 hours