in Soup Recipes

Yogurt soup with cucumber and basil

updated

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Ingredients for 2 servings:

  • 1 bunch of basil
  • 2 spring onions
  • ½ cucumber(s)
  • 500 g natural yogurt, low-fat, alternatively curdled milk or low-fat kefir
  • ½ lemon(s), juice
  • some honey
  • some salt and pepper
  • some Tabasco

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Carefully wash the basil. Set aside two stems for garnish. Pluck the leaves from the remaining stems. Trim and wash the spring onions, then slice them into coarse rings. Wash and dice the cucumber. Using an immersion blender, blend the cucumber, spring onions, basil, yogurt, and lemon juice until smooth and season with honey, salt, pepper, and Tabasco. Carefully pour the cold soup into two bowls. Pluck the remaining basil leaves and use them for garnishing.

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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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