in Soup Recipes

Cold cucumber soup

updated

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Ingredients for 4 servings:

  • 2 cucumber(s), green
  • 200 g natural yogurt
  • 3 garlic cloves
  • 1 m.-sized onion(s)
  • 200 ml vegetable stock
  • 2 tbsp vinegar
  • salt and pepper
  • Dill, fresh
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

simple, perfect for hot days

Peel the onion and garlic cloves and dice them into small pieces. Heat 1 tablespoon of olive or rapeseed oil in a pan and sauté the diced garlic and onion. Meanwhile, peel and slice the cucumbers. When the onions and garlic are lightly browned, remove from the heat and transfer to a larger bowl. Add the cucumber slices. Add the natural yogurt, vinegar, vegetable stock, and dill, and season with salt and pepper. Blend thoroughly with a hand blender and adjust the seasoning to taste. The soup is ready to eat. It tastes best after being refrigerated for 30 minutes.

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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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Cold cucumber soup