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Cold cucumber soup
1 dl water
2 tsps vegetable
stock
1 cucumber,
approx. 400 g
⁄
peperoncino
1
4
3 dl curdled milk
180 g natural
yoghurt
a little salt,
pepper, dill
Tips
Source: Tiptopf, © 2008 Schulverlag plus
Heat up.
Season, allow to cool, pour into measuring jug.
Peel, cut into pieces, add.
Cut in halves, remove the cores, cut finely, add.
Add.
Season, mix. Leave to cool. Serve soup.
Garnish soup with finely cut small cubes of cucumber and dill.
Serve with garlic bread, herb bread, crisp bread rolls or savoury crisps.
EN
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