Cold cucumber yoghurt soup with radishes, dill and croutons

Name: Cold cucumber yoghurt soup with radishes, dill and croutons
Cook time: 35 min
Total time: 35 min
Yield: 9
Ingredients: 1 large onion (about 100 g); 1-2 Garlic cloves; 1 kg Whole milk yoghurt; 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 kg Cucumbers (approx. 2 pieces); 5 discs (approx. 125 g) Toast; 50 g Butter or margarine; 1 collar Radishes (net approx. 250 g); 1-2 Federation Dill

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 9

1 large onion (about 100 g)
1-2 Garlic cloves
1 kg Whole milk yoghurt
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 kg Cucumbers (approx. 2 pieces)
5 discs (approx. 125 g) Toast
50 g Butter or margarine
1 collar Radishes (net approx. 250 g)
1-2 Federation Dill

Directions

1
Peel onion and garlic. Grate onion finely, press garlic through a garlic press. Mix yoghurt, onion, garlic and milk. Season with salt and pepper. Peel cucumbers, remove seeds and grate the cucumbers. Stir the grated cucumber into the yoghurt and season with salt and pepper. Put in a cool place.
2
Cut toast bread into fine cubes. Heat the fat in a pan and fry the bread cubes in it until golden brown. Let it cool down. Clean and wash the radishes and, except for one for garnishing, cut them into fine sticks. Wash the dill, dab dry and cut finely. Arrange the well-chilled cucumber-yoghurt soup in a tureen and sprinkle with a few radish sticks, dill and croutons. Put the rest of the croutons, radishes and dill in small bowls and add extra
3
Per portion (10) about 710 kJ/170 kcal. E 6 g/F 10 g/KH 14 g