in Soup Recipes

Cucumber – yogurt – soup

updated

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • 400 g natural yogurt
  • 20 g walnuts
  • 150 g crème fraîche or Alpro Soya Cuisine
  • 1 tbsp lemon juice
  • 2 slice(s) toast bread (rye toast)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refreshing in summer

Peel the cucumber and cut into nice-sized pieces. Place it in a tall bowl with the yogurt, walnuts, crème fraîche, and lemon juice and puree with a hand blender until smooth. Refrigerate for at least two hours. Cut the bread into small cubes and toast in a non-stick pan. Serve over the cold soup.

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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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