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Cold Yogurt and Cucumber Soup

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Cold Yogurt and Cucumber Soup

The perfect cold yogurt and cucumber soup recipe with a picture and simple step-by-step instructions.

  • 6 Roasted macadamia nuts
  • 4 Snack cucumber
  • 20 g Parsley
  • 1 Clove of garlic
  • 250 g Ayran
  • 5 tablespoon Cream yogurt
  • 1,5 tablespoon Lemon juice
  • 2 teaspoon Acacia honey
  • 5 tablespoon Olive oil fruity
  • 5 tablespoon Rose paprika powder
  • Green pepper from the mill
  • 1 Snack peppers
  • 1 Spring onion rings
  1. First put the macadamia in the blender and pulverize. Peel and roughly chop the cucumbers. Pluck the parsley leaves from the stalks, peel the clove of garlic. Add all ingredients except the bell pepper and spring onion to the macadamia and puree. Season the soup with salt, green pepper and a little paprika powder and place in the refrigerator for 1 hour. Serve the soup with the diced paprika and a few spring onion rings.
Dinner
European
cold yogurt and cucumber soup

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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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