Cucumber soup with mint

6 servings

7 minutes

Cucumbers in combination with a fermented milk product is a very common culinary plot, especially in the Mediterranean area. The lively, juicy tone of cucumber is very suitable for creamy, milky and yogurt notes, seasoned with a light bouquet of spices.

Energy value per serving

• Calories: 149.2
• Proteins: 7g
• Fats: 7.3g
• Carbohydrates: 14.2g

Ingredients

• Yogurt: 500 ml
• Cucumbers: 1 kg
• Lemon: 1 pc
• Fresh mint: 50 g
• Garlic: 2 clove
• Cream: 250 ml
• Salt: to taste
• White wine vinegar: 3 tbsp
• Ground black pepper: to taste

Cooking steps

1. Peel the cucumbers and chop them into a deep bowl.

   Required ingredients:

   • Cucumbers: 1 kg

2. In the same bowl, pour the contents of the packages with natural yogurt, without any flavor additives, add torn mint leaves, garlic, 3 tablespoons of wine vinegar, and grate the zest of 1 lemon. The lemon without zest can be used elsewhere where lemon juice is needed.

   Required ingredients:

   • Yogurt: 500 ml
   • Fresh mint: 50 g
   • Garlic: 2 cloves
   • White wine vinegar: 3 tablespoons
   • Lemon: 1 piece

3. Arm yourself with an immersion blender and in a few minutes turn a mix of cucumbers, dairy products, citrus, and everything else into a homogeneous greenish paste. This is the base of the soup.

   Required ingredients:

   • Cucumbers: 1 kg
   • Yogurt: 500 ml
   • Fresh mint: 50 g
   • Garlic: 2 cloves
   • White wine vinegar: 3 tablespoons
   • Lemon: 1 piece

4. Now it needs to be mixed by hand with a whisk and low-fat cream instead of a blender. Season with salt and pepper, and before serving, sprinkle with finely chopped mint.

   Required ingredients:

   • Cream: 250 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Fresh mint: 50 g