Cucumber cold soup
Ingredients
- 2 large hothouse cucumbers or 6 field cucumbers
- 1/2 clove garlic
- sea salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh dill
- about 400 g plain yogurt
To serve
- 4 egg yolks or 2 whole hard-boiled eggs
- new potatoes in water with dill
Preparation
- Wash the cucumbers, peel and trim the ends, grate on a grater with large holes. Crush garlic in a press, salt and set aside for 5 minutes.
- Add to the cucumber, mix, season with freshly ground black pepper, chopped fresh dill and then mix with plain yogurt.
- Chill in the refrigerator. Serve with chopped hard-boiled egg yolk or whole eggs and additionally with new potatoes with dill.
Tips
To make the cold soup quickly cold, you can chill the ingredients in the refrigerator beforehand.
Cucumbers can be peeled or partially left with skin, depending on the quality of the cucumbers, the thickness of the skin, etc.