Info
Preparation time5’
Cooking time0’
Level of difficultyEasy
For the cucumber soup:
2 cucumbers with their skins
2 pcs. yoghurt
Salt
Freshly ground pepper
1 tablespoon mint
1 tablespoon dill
To serve:
Olive oil
Mint and dill leaves
2 cherry tomatoes
For the cold summer cucumber soup with yogurt:
Cut the peeled cucumbers into squares and put them in the blender.
Add all the remaining ingredients and grind well to a pulp. If you want, add a little water to dilute the soup. Leave the cold soup in the fridge to always be cool.
Distribute in frozen bowls.
Serve the light meal, the cold cucumber soup with a little olive oil, cherry tomatoes and a little mint.
Leave it in the fridge to cool until served.
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