in Soup Recipes

Cold cucumber soup

updated

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Ingredients for 2 servings:

  • 2 cucumbers
  • 500 g natural yogurt
  • 1 garlic clove(s)
  • ½ lemon(s), zest and juice
  • 3 sprigs of dill
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

simple, vegetarian and healthy

Peel the cucumbers and chop them into large pieces. Set aside a few pieces for garnish. Blend the remaining cucumber pieces with the yogurt. Pour the soup into a bowl, grate in the lemon zest, and stir in the squeezed juice. Season the soup with salt, pepper, and the chopped dill. Cover and refrigerate the cucumber soup for 2 hours. The soup contains 104 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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