Yoghurt-Garlic Soup

Name: Yoghurt-Garlic Soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 375 g Cucumber; 3 TABLESPOONS Olive oil; 1 TABLESPOON flaked almonds; 3-4- Garlic cloves; 1 1/2 (each 500 g) cup Bulgaria yoghurt (3,5 % fat); 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Dill

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

375 g Cucumber
3 TABLESPOONS Olive oil
1 TABLESPOON flaked almonds
3-4- Garlic cloves
1 1/2 (each 500 g) cup Bulgaria yoghurt (3,5 % fat)
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Dill

Directions

1
Wash, peel and finely dice the cucumber, sprinkle with two tablespoons of olive oil and leave to stand for ten minutes. In the meantime, roast almond flakes in a pan without fat. Peel the garlic and press it through a garlic press.
2
Mix yoghurt and crème fraîche. Add salt, garlic and cucumber, mix and season again with salt. Wash the dill, dab dry and remove the dill pennants. Serve the soup in four plates, sprinkled with almond flakes and dill flags and sprinkled with remaining olive oil.
3
Flatbread tastes good with it.