in Soup Recipes

Cucumber soup with yogurt

updated

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Ingredients for 2 servings:

  • 1 cucumber(s)
  • 1 vegetable stock cube
  • 1 cup yogurt, Greek cream
  • ½ tsp salt
  • 1 garlic clove(s)
  • ½ bunch dill, fresh
  • ½ lemon(s) (juice)
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the cucumber and cut into small cubes. Heat the stock cube with a little water in a saucepan until dissolved. Add the cucumber cubes and sauté until slightly translucent, stirring frequently. Mix the yogurt with salt and pepper, the garlic, and the lemon juice, and pour over the cucumbers. Sprinkle with coarsely chopped dill and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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