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Deborah

Deborah Dana

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Recipe of Cucumber Cold Soup
Recipe

Cucumber Cold Soup

30 mins
Low
54
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A refreshing recipe, the cold cucumber soup with a touch of mint is ideal to use as a first dish at dinner or a meal on a hot day.
Learn more about Deborah Dana

Ingredients

4 portions
  • 2 cucumbers
  • 1/2 onions, chopped
  • 1 clove garlic
  • 1/2 tablespoons salt
  • 3 peppermint, fresh finely chopped
  • 2 cups yogurt, sugarfree
  • 1 pinch ground pepper

Preparation

Remove the peel from the cucumbers and remove the seeds with a knife or spoon and cut into pieces.
In a food processor, grind cucumbers, onion and garlic.
Add 1 cup of yogurt and grind until incorporated.
In a deep bowl mix the cucumbers with the remaining yogurt, mint, salt, and pepper.
Cover and refrigerate for 3 hours before serving.

PRESENTATION

When you serve the soup you can decorate it with pieces of cucumber or mint leaves.

TIPS

You can add a touch of fresh ginger to the soup for a new flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Sandra Luz Legaspi
21/08/2019 13:42:56
Ruiquisima para la época de calor

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