Cold yoghurt cucumber soup with salmon

Name: Cold yoghurt cucumber soup with salmon
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 300 g Cucumber; 1/2 bunch Parsley; 150 g Skimmed milk yoghurt (0,3 %); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Tabasco; 60 g Salmon fillet (without skin); 7-10 Tbsp Cress

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

300 g Cucumber
1/2 bunch Parsley
150 g Skimmed milk yoghurt (0,3 %)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Tabasco
60 g Salmon fillet (without skin)
7-10 Tbsp Cress

Directions

1
Wash the cucumber and cut into small pieces. Wash parsley and pluck it from the stalk. Puree cucumber and parsley. Stir in yoghurt.
2
Season with salt, pepper and Tabasco. Wash salmon, cut into pieces and cook in boiling salted water for about 3 minutes. Put the yoghurt-cucumber soup and salmon on a plate. Sprinkle with cress