This cold soup is ideal for a picnic on the beach or for a hot day.
Learn more about Juliana De la Mora
Ingredients6 portions
Preparation
Peel and cut the cucumbers in half, remove the seeds.
Take 5 of the halves and cut them into large pieces and put in a bowl.
Add yogurt, lemon juice, chopped onion, dill, garlic, salt and pepper.
Stir and cover with an egapack and reserve for 1 hour.
Cut the rest of the cucumber into cubes and reserve.
In a blender , puree the cucumber mixture until smooth.
With the machine in motion, add the chicken stock until it is incorporated, about 30 seconds.
Put in another container and cover. Go to the refrigerator for 2 hours.
Just before serving, sprinkle with the cucumber in cubes and olive oil.
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