Cucumber-Yoghurt-Soup

Name: Cucumber-Yoghurt-Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pickled cucumber; 1 collar Radishes; 1 (314 ml) Can; 7-10 Tbsp Vegetable corn; 450 g Skim Milk-; 7-10 Tbsp Yoghurt; 250 g Lean; 7-10 Tbsp Quark; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 200 g Kasseler cold cuts; 1 Federation; 7-10 Tbsp Chives; 3 discs Toast; 7-10 Tbsp 2; 7-10 Tbsp Garlic cloves; 7-10 Tbsp 30 g; 7-10 Tbsp Butter or margarine

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pickled cucumber
1 collar Radishes
1 (314 ml) Can
7-10 Tbsp Vegetable corn
450 g Skim Milk-
7-10 Tbsp Yoghurt
250 g Lean
7-10 Tbsp Quark
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
200 g Kasseler cold cuts
1 Federation
7-10 Tbsp Chives
3 discs Toast
7-10 Tbsp 2
7-10 Tbsp Garlic cloves
7-10 Tbsp 30 g
7-10 Tbsp Butter or margarine

Directions

1
Clean and wash the cucumber and radishes. Grate the cucumber roughly. Cut radishes into sticks. Drain the corn.
2
Stir yoghurt and quark until smooth. Fold in radish, grated cucumber and corn. Season soup with salt, pepper and paprika. Keep cold
3
Cut the smoked pork loin into strips. Wash the chives, dab dry and cut into small rolls. Dice bread. Peel and chop garlic.
4
Heat the fat in a pan. Fry bread cubes and garlic in it until golden brown. Serve the soup. Sprinkle with smoked pork, chives and bread cubes