krümeltigers cold cucumber soup

Ingredients for 4 servings:

• 2 cucumbers
• 500 g Greek yogurt
• 3 cloves garlic
• 1 tsp cumin seeds, e.g. also 2 tsp
• ½ tsp sea salt, coarse
• Herb salt and pepper, from the mill
• Chives, parsley or dill
• some olive oil, virgin
• 8 eggs, hard boiled

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Orientally spiced with cumin, SIS compatible, also vegan possible

Peel the cucumbers, halve them, remove the seeds, and cut them into small cubes. Pour the yogurt into a mug, peel the garlic cloves and add them through a press, as well as the diced cucumber and chop them with a hand blender; it’s okay if small pieces of cucumber remain visible. Roast the cumin seeds in a pan without fat until they begin to smell. Grind them together with the sea salt in a mortar and pestle and add them to the cucumber mixture, mixing well. Refrigerate for at least 2 hours. Season again with herb salt and pepper before serving and whisk until frothy. Divide between bowls or plates, garnish with the desired herbs, drizzle with a little olive oil, and top with the halved eggs. Tip: If you want to make the recipe vegan, use soy yogurt and omit the eggs or replace them with tofu.