When temperatures rise, anything that keeps you cool is welcome. Here's a recipe for the perfect summer treat: Cucumber and yoghurt soup.
It is a finely puréed cucumber mixed with Greek yoghurt and mayonnaise. Finely chopped cucumber pieces and mild spring onions add a little bite to the soup. The flavour is refined with a little olive oil, lemon juice and dill. If it's really hot, you can add some ice cubes instead of water.
If you want to add a portion of protein, serve with some boiled prawns or mildly smoked trout fillets as a garnish. A crusty baguette will provide a portion of satiating carbohydrates, if needed.
Ingredients for 2 portions:
- 1 long cucumber
- 3 tbsp Greek yoghurt
- 3 tbsp mayonnaise
- 3 spring onions
- 1/2 lemon
- 1 tbsp olive oil
- 2 tsp dill (frozen)
- salt
- pepper
- 150 ml cold water or ice cubes (to taste)
Making the soup:
- Peel the cucumber and cut into eighths. Finely dice one piece and purée the remaining cucumber in a blender. Add the yoghurt and mayonnaise and blend briefly.
- Wash the spring onions and pat dry. Cut away the stalk and the dark part. Finely dice the white part. Squeeze some juice from the lemon.
- Mix the onions and diced cucumber into the cucumber and yoghurt soup and season with approx. 2 tsp lemon juice, olive oil, dill, salt and pepper.
- Add ice-cold water and/or ice cubes to bring the soup to the desired consistency.
