Ingredients
- 400 g cucumbers (2 medium), peeled, halved and seeded
- 600 ml plain yogurt
- 2 tbs sour cream
- 2 tbs lemon juice
- 2 cloves garlic, pressed
- 2 tbs olive oil
- 1 tsp ground white pepper
- 1 tsp sea salt
- Garnish:
- ½ small red or chili pepper, chopped
- ½ small tomato, chopped
- 2 tbs celery, grated
- 2 tbs cucumber, chopped
- 4 tbs croutons
scroll for more
Cold yogurt soup with vegetables
Time: 10 minutes prep, 2 hours cook
Servings: 4 servings
Directions
- Cut cucumber into smaller pieces and finely chop in a food processor. Reserve 2 tablespoons of chopped cucumbers for garnish.
- Add yogurt, sour cream, lemon juice, garlic, olive oil, ground white pepper and sea salt. Pulse until smooth. If the soup is too thick, add some water and adjust the soup consistency according to your preference. Cover and refrigerate for at least 2 hours or overnight.
- Just before serving, prepare the vegetables and make croutons to garnish the soup.
- Pour the soup into bowls and garnish with finely chopped red pepper, tomato, and cucumber and grated celery. Top with sizzling, crunchy croutons.
scroll for more
Summary
This cool, refreshing soup gets tang and creaminess from yogurt and summery flavor from lots of fresh veggies.
