Summary

Ingredients

• 1 cucumber (s)
• 400 g plain yohurt
• 20 g walnuts
• 150 g crème fraîche or Alpro Soya Cuisine
• 1 tablespoon lemon juice
• 2 slices toast, (rye toast)

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Instructions

1. Peel the cucumber and cut it into pleasant pieces. Put the yoghurt, walnuts, creme fraiche and lemon juice in a tall container and puree finely with a hand blender. Place in the refrigerator for at least two hours.
2. Cut the toast into small cubes and toast in a coated pan. Pour on the cold soup and serve.