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.
1
Peel the cucumbers and chop them into a deep bowl.
- 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.
- Yoghurt: 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.
- Cucumbers: 1 kg
- Yoghurt: 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.
- Cream: 250 ml
- Salt: to taste
- Ground black pepper: to taste
- Fresh mint: 50 g
