Cold cucumber soup
Cold cucumber soup is a real find for a hot summer day. It is made with natural kefir and does not require cooking. Adding fresh herbs and spices gives the dish aroma and piquancy, and the light sourness is refreshing.
Equipment
- 1 cupcake mold
- 1 mix bowl
- 1 tablespoon
- 1 knife
- 1 chopping board
- 1 grater
Ingredients
- 3-4 pcs cucumber
- 1 cup kefir or yogurt
- 1 clove garlic
- 1 pcs lemon
- 1 bunch spring onion
- 1 bunch dill
- 3 sprig mint
- 3 sprig basil
- 1-2 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
Instructions
- Prepare the necessary ingredients.
- Wash the cucumbers, peel them and grate them on a coarse grater.3-4 pcs cucumber
- Finely chop the green onions and herbs and add them to the cucumbers. You can use dill, mint, basil, or cilantro and parsley instead.1 bunch spring onion, 1 bunch dill, 3 sprig basil, 3 sprig mint
- Grate the garlic clove on a fine grater and add it to the cucumbers and herbs.1 clove garlic
- Add salt to the cucumber mixture, mix well, and leave for 2-3 minutes to let the vegetables release their juice.1 pinch salt
- Season the cucumbers and herbs with olive oil and add freshly ground pepper to taste.1-2 tbsp olive oil, 1 pinch pepper
- Pour the vegetable dressing with chilled kefir or yogurt. If you want a homogeneous mixture, you can blend the mixture at this stage. Adjust the thickness of the soup with ice-cold boiled water if necessary.1 cup kefir
- Divide the finished soup into serving bowls, garnish with cucumber slices or lemon slices, and basil leaves. Enjoy your meal!1 pcs lemon
Nutrition
Calories: 18kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 391mgPotassium: 55mgFiber: 0.5gSugar: 0.2gVitamin A: 378IUVitamin C: 4mgCalcium: 23mgIron: 0.4mg