Green Greek soup

Name: Green Greek soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Cucumber; 1 Courgette; 2 stem(s) Dill; 5 Stem(s) Lemon balm; 500 g Kefir; 250 ml Milk; 500 g Whole milk yoghurt; 3 TABLESPOONS Ouzo; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Sheep's cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Cucumber
1 Courgette
2 stem(s) Dill
5 Stem(s) Lemon balm
500 g Kefir
250 ml Milk
500 g Whole milk yoghurt
3 TABLESPOONS Ouzo
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Sheep's cheese

Directions

1
Clean, wash and finely grate the cucumber and zucchini. Wash dill and lemon balm, shake dry and chop finely, except for 4 stems of lemon balm. Briefly puree the kefir, milk, yoghurt, cucumber, zucchini and ouzo in a mixer, season with salt and pepper. Crumble the cheese finely. Serve the soup in glasses with 1 stem of lemon balm. Sprinkle with cheese and chopped herbs. Olive bread tastes good with it