Chilled cucumber soup

Name: Chilled cucumber soup
Prep time: 10 min
Total time: 130 min
Yield: 4
Ingredients: 500 g plain yoghurt; 2 cucumbers; 1 garlic cloves; ½ lemons; salt and pepper to taste; 3 sprig dill

Aperitif fingerfood Soups and stew summer

Total: 2 hr 10 min. | Active: 10 min.

vegetarian, gluten-free, healthy and balanced

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Ingredients

for 4 person

2	cucumbers, peeled
500 g	plain yoghurt
1	garlic clove, peeled
½	lemon
	salt and pepper to taste
3 sprig	dill, leaves removed

How it's done

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.

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