Cold Greek cucumber and yogurt soup

Ingredients for 4 servings:

• 1 large cucumber(s), peeled, halved lengthwise
• 3 shallots, peeled, finely chopped
• 4 cups of Greek yogurt, 150 g each
• 1 cup of sour cream, 150g each
• 200 g cherry tomatoes, quartered
• some parsley, finely chopped
• some mint, finely chopped
• some coriander leaves, finely chopped or coriander powder
• 2 garlic cloves, crushed
• Salt and pepper, freshly ground
• some pine nuts

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

an ideal summer meal – quick to make, fresh and delicious

Grate the cucumber into very thin slices. Place in a bowl, sprinkle with a little salt, and let stand for about ten minutes. Whisk together the shallots and garlic with the yogurt and sour cream. Once the cucumbers have released their liquid, let it drain. Collect the liquid and mix it with the yogurt, season lightly with pepper and salt, and stir in the herbs (and coriander powder, if desired). Add the cucumber slices to the yogurt, mix well, then cover and chill the soup for at least two hours. Lightly toast the pine nuts in a nonstick frying pan without fat. Before serving, stir the tomatoes and pine nuts into the soup and garnish with some mint. Serve with fine garlic bread.