Iced cucumber soup

Ingredients for 4 servings:

• 500 g cucumber(s)
• 6 spring onions
• 250 ml vegetable broth, cold
• 250 g natural yogurt
• 125 g feta cheese
• 1 garlic clove(s)
• 6 sprig(s) mint, fresh
• 1 lemon(s), the juice
• n. B. water
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

quick soup with mint ice cubes

First, prepare the mint ice cubes: Half-fill the compartments of an ice cube tray with water (it’s best to use boiled water, so the ice cubes stay clear). Place a mint leaf in each compartment and press it into the water. Freeze, then fill it completely with water and return it to the freezer until frozen solid. For the cucumber soup, halve the cucumber lengthwise and remove the seeds. Then, slice the cucumber and spring onions. Puree the soup with the vegetable stock, feta cheese, garlic clove, and remaining mint, either in a blender or with an immersion blender. Stir in the yogurt and lemon juice, and season with salt and pepper to taste. Refrigerate the soup for at least an hour, then serve with the mint ice cubes and fresh bread.