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Buttermilk yogurt cold soup with peaches and raspberries

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Ingredients for 4 servings:

  • 500 ml buttermilk
  • 300 g natural yogurt
  • 4 tbsp oat flakes, fine
  • 4 tbsp honey
  • 250 g raspberries
  • 2 peaches
  • 4 sprigs of mint

Instructions

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

Combine the buttermilk, yogurt, oats, and honey in a bowl and mix with a hand mixer until smooth. Sort the raspberries, wash them, and pat them dry. Wash and dry the peaches, halve them, and remove the stones. Dice the peach halves. Divide the buttermilk mixture among 4 bowls and arrange the raspberries and peaches on top. Wash the mint, shake it dry, and pluck the leaves from the stems. Garnish the cold soup with the mint leaves and serve. This dish contains approximately 240 kcal per serving.

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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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