Cold Greek Cucumber Yogurt Soup

Summary

Ingredients

• 1 large cucumber (s), peeled, halved lengthways
• 3 shallot (s), peeled, finely chopped
• 4 cups yogurt, Greek á 150g
• 1 cup sour cream, á 50g
• 200 g cherry tomato (s), quartered
• some parsley, finely chopped
• some mint, finely chopped
• some coriander green, finely chopped or coriander powder
• 2 piece (s) garlic clove (s), pressed
• salt
• Pepper, freshly ground
• some pine nuts

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Instructions

1. Slice the cucumber into very thin slices. Put in a bowl, sprinkle with a little salt, let stand for about ten minutes.
2. Mix the shallots and garlic with the yoghurt and sour cream using a whisk.
3. When the cucumbers have given up their liquid, drain it off. Catch the liquid and stir with the yoghurt, lightly pepper and salt, stir in the herbs (and possibly coriander powder).
4. Add the cucumber slices to the yoghurt, mix well, then cover the soup and chill for at least 2 hours.
5. Lightly toast the pine nuts without fat in a Teflon pan. Before serving, stir the tomatoes and pine nuts into the soup, garnish with a little mint.
6. Fine garlic bread goes well with it.