Yogurt Soup with Cucumber and Basil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Finely puree the cucumbers, spring onions, basil, yoghurt and lemon juice with a hand blender and season with honey, salt, pepper and Tabasco.
- Carefully pour the cold soup into two plates. Pluck the remaining basil leaves and use for decorating.
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