in Soup Recipes

Cold cucumber and mint soup

updated

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Ingredients for 5 servings:

  • 2 cucumbers
  • 150 g natural yogurt, 10% fat
  • 1 onion(s), approx. 50 g
  • 20 g olive oil
  • 10 g lemon juice
  • 5 g garlic
  • 5 g salt
  • 2 g mint, dried
  • 1 g white pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

refreshing starter in summer

Peel the cucumber and remove the seeds. Peel the onion and garlic. Place all ingredients in a blender and puree. Let stand in the refrigerator for at least 1 hour. Makes approximately 1 liter of soup. Serve in small 200 ml glasses.

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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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