Cold cucumber soup with yogurt and mint
Cucumber soup is perfect for hot days. This recipe blends cucumber, yogurt, and mint to create a light, aromatic refreshment that is quick to prepare and ideal as a starter or main course.
Equipment
- 1 pan with high sides
Ingredients
- 500 g cucumbers without skin and seeds in a pot
- 1 shallot alternatively spring onion oder onion
- 6 leaves mint alternatively basil or dill leaves
- 2 tablespoon olive oil extra virgin
- 800 ml stock vegetable
- 100 g natural yoghurt with 10 % fat
- 1 lemon untreated
- 1 pinch salt fine
- 1 pinch pepper black
Instructions
- Cut the cucumber into cubes. Finely chop the mint and shallot.
- Sauté the shallot in a tall, non-stick pan with 1 tablespoon of oil until golden brown, stirring occasionally to ensure even coloring. Deglaze with a ladleful of hot stock. Add the cucumbers and cook for a few minutes, stirring. Now add the rest of the stock and cover with a lid. Simmer over low heat for about 20 minutes, then leave to cool. Add the mint.
- Puree the lukewarm soup with a hand blender until a creamy consistency is achieved.
- Season to taste with salt and pepper and stir in the yogurt. Mix well. Complete the dish with a sprinkle of freshly grated lemon zest and a drizzle of olive oil. Sprinkle with fresh garden herbs to taste.
Notes
Enhance the recipe with additional herbs, diced tomatoes, basil, mint or dill leaves, watermelon pieces, or small cubes of bread toasted in butter and a pinch of salt.
Nutrition
Calories: 458 kcalCarbohydrates: 40 gProtein: 8.3 gFat: 32.4 gSaturated Fat: 6.1 gPolyunsaturated Fat: 3.1 gMonounsaturated Fat: 21.4 gCholesterol: 13 mgSodium: 3.279 mgPotassium: 1.07 mgFiber: 7.4 gSugar: 23 gVitamin A: 2.189 IUVitamin C: 75.8 mgCalcium: 229.8 mgIron: 2.3 mg
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