Cold turkish cucumber soup
Time
Preparation time: 10 min.
Total preparation time: 10 min.
Cold turkish cucumber soup, refreshing on hot days and delicious!
Who likes to be on the stove when there's tropical heat outside? I certainly do not. And since men and children do not like cold fruit soups ("this is not real food!"), I went in search of cold, hearty soups - if possible without having to cook. So, let's go:
preparation
- Grate 2 cucumbers in a sieve and drain well.
- Press one or two cloves of garlic, mix cucumber rasps and garlic with 750 g Turkish or Greek yoghurt.
- Add 200 ml of cold vegetable stock and season with salt, pepper, finely chopped mint leaves and a little vinegar.
- Chill for at least 4 hours.
- When serving, dilute with ice-cold water until a soupy consistency is achieved.
- In addition there are white bread, baguette or croutons. If you want, you can also dice some cherry tomatoes very small and serve them in the plates while serving.
