Chilled cucumber soup

Total: 2 hr 10 Min. | Active: 10 Min.
vegetarian, gluten-free, healthy and balanced
Nutritional value / people: 104 kcal
, Fat: 4 g
, Carbohydrate: 9 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 cucumbers, peeled
500 g plain yoghurt
1 garlic clove, peeled
½ lemon
salt and pepper to taste
3 sprigs dill, leaves removed
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How it's done

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Cut the cucumbers into large chunks. Set aside a few chunks for the garnish. Puree the remaining chunks of cucumber with the yoghurt. Press in the garlic. Add the finely grated lemon zest, squeeze out the juice. Add the lemon juice, salt, pepper and 2/3 of the dill leaves to taste. Cover and refrigerate for approx. 2 hrs. To serve, pour the soup into a large preserving jar.

Good to know
Serve with: Crispbread or toast.

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