Cold cucumber soup with onion rolls

Name: Cold cucumber soup with onion rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large cucumbers; 250 ml Kefir; 7-10 Tbsp Salt; 1 Splash of Tabasco and lemon juice; 1 Onion Bun; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1/2 Bed of garden cress

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 large cucumbers
250 ml Kefir
7-10 Tbsp Salt
1 Splash of Tabasco and lemon juice
1 Onion Bun
2 Garlic cloves
2 TABLESPOONS Olive oil
1/2 Bed of garden cress

Directions

1
Washing cucumbers. Put a piece of about 5 cm aside. Clean the rest of the cucumbers, cut into large pieces and puree. Mix with the kefir and season to taste with salt, tabasco and lemon juice. Put the cucumber soup in a cold place
2
Cut the rolls into 5 mm thick slices. Cut garlic into thin slices. Heat oil in a frying pan. Fry the slices of bread and garlic in the oil until golden brown, turning
3
Dice the rest of the cucumber. Cut cress from the bed. Fill soup into bowls, place slices of bread on top and sprinkle with cress and cucumber cubes