Cold cucumber soup
6 servings
20 minutes
Cold cucumber soup is a refreshing and light summer soup that originated from Russian cuisine. Its history is closely tied to the tradition of chilled dishes popular on hot days. The combination of cucumbers, yogurt, and mint gives it a unique freshness, while garlic and vinegar add zest. Cream softens the taste, making it delicate and velvety. This soup is perfect for a light dinner or snack, especially when craving something cool and aromatic. It is served chilled, garnished with fresh mint, and pairs wonderfully with crispy crackers or toast.
1
Peel the cucumbers and chop them. Then, along with yogurt, garlic, vinegar, and 3 sprigs of mint, put them in a blender and blend until smooth.
- Cucumbers: 800 g
- Yoghurt: 300 ml
- Garlic: 1 clove
- White wine vinegar: 3 tablespoons
- Fresh mint: 5 piece
2
Pour the soup into a clay bowl and stir in the cream. Add salt and pepper. Cover with plastic wrap and place in the refrigerator until it's time to serve.
- Cream: 250 ml
- Salt: to taste
- Ground black pepper: to taste
3
Before serving, sprinkle with finely chopped mint.
- Fresh mint: 5 piece
