Crumbly Cold Cucumber Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cucumber (s)
- 500 g yourt, Greek
- 3 cloves garlic
- 1 teaspoon cumin, seeds, also 2
- 0.5 teaspoon ½ sea salt, coarse
- Seasoned Salt
- Pepper from the grinder
- Chives, or parsley, or dill
- some olive oil, virgin
- 8 egg (s), hard-boiled
Print Recipe
Pin Recipe Instructions
- Peel and halve the cucumber and remove the seeds, cut into small cubes. Put the yoghurt in a beaker, peel the garlic cloves and add through the press, as well as the cucumber cubes and chop with the magic wand, small pieces of cucumber can still be visible.
- Roast the cumin in a pan without fat until it begins to smell. Grind together with the sea salt in a mortar and add to the cucumber mixture, mix well.
- Place in the refrigerator for at least 2 hours.
- Before consumption, season again with herb salt and pepper and whip until frothy. Distribute in bowls or plates, garnish with the herbs you want, drizzle some olive oil over them and place the halved eggs on top.
- Tip:
- If you want to prepare the recipe vegan, you can use soy yogurt and leave out the eggs or replace them with tofu.
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