Cucumber yoghurt cold dish

Name: Cucumber yoghurt cold dish
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Cucumber (approx. 500 g); 1-2 Garlic cloves; 500 g Whole milk yoghurt; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 1 collar Dill; 1 medium sized tomato

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Cucumber (approx. 500 g)
1-2 Garlic cloves
500 g Whole milk yoghurt
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
1 collar Dill
1 medium sized tomato

Directions

1
Wash the cucumber thoroughly. Cut off 1 piece (approx. 50 g) and dice finely. Peel the rest of the cucumber if necessary and cut into large pieces. Peel garlic and chop roughly
2
Place the yoghurt, coarse cucumber cubes and garlic in a high mixing bowl and puree with the cutting stick of the hand mixer. Mix the cold bowl with lemon juice, salt, pepper, sugar and sweet paprika.
3
Wash the dill and chop finely, except for a little bit for garnishing. Stir the chopped dill under the cold dish
4
Wash and clean the tomato. Quarter, seed and cut into small cubes. Divide the yoghurt-cucumber cold dish into soup cups and sprinkle with cucumber and tomato cubes. Garnish with dill flags