Yogurt Soup with Cucumber and Basil

Summary

Ingredients

• 1 bunch basil
• 2 spring onion (s)
• 0.5 ½ cucumber (s)
• 500 g plain yohurt, low-fat, alternatively soured milk or low-fat kefir
• 0.5 ½ lemon (s), juice from it
• some honey
• some salt and pepper
• some Tabasco

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Instructions

1. Carefully wash the basil. Put 2 stalks aside for the garnish. Pluck the leaves from the remaining stems. Clean and wash the spring onions and cut into coarse rings. Wash and dice the cucumber.
2. Finely puree the cucumbers, spring onions, basil, yoghurt and lemon juice with a hand blender and season with honey, salt, pepper and Tabasco.
3. Carefully pour the cold soup into two plates. Pluck the remaining basil leaves and use for decorating.