John Myers
Contents
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Ingredients
- 1 Cucumber
- 100 g Raspberries, fresh or frozen
- 150 g Turkish yogurt 10%
- 1 Clove of garlic
- 3 sprigs Dill
- Rapeseed oil
- Apple Cider Vinegar
- Raw cane sugar
- Salt
- Pepper
Instructions
- Peel the cucumber and slice it down about 2 cm. Mix these finely grated cucumber slices with the raspberries, add 2 tablespoons of apple cider vinegar, 2 teaspoons of raw cane sugar and a little salt, finely pluck a sprig of dill and add, stir, leave to steep for at least 1 hour.
- Cut the remaining cucumber into large pieces and place in a tall container, add the clove of garlic and the yogurt. Now coarsely pluck the remaining 2 sprigs of dill and also add 1 teaspoon of rapeseed oil and a splash of apple cider vinegar and puree everything with the magic wand.
- Now season everything with salt and pepper and let cool well in the refrigerator. If you like it really icy, you can put the cold bowl in the freezer 30 minutes before serving.
- To serve, stir the cold bowl again and season to taste and then fill into glasses or small bowls and add the raspberry topping.
