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This cold cucumber soup is truly one of my favourite dishes for the summer. It is wonderfully refreshing and almost everyone likes it. You can serve the soup as a snack, at lunch, or at dinner. It is light but also tastes very creamy at the same time. By sprinkling red onion and alfalfa over the soup, it also has a nice bite. What is also nice is that you do not have to stand above a hot stove if it is actually too hot to cook. You will need a blender for this recipe.
Required ingredients for this healthy soup for four people:
2 large cucumbers, peeled and cut into pieces (you can leave the seed lists in it)
300 ml low-fat yoghurt
2 shallots finely chopped
2 cloves of garlic pressed out
Half bunch of dill finely chopped
Cut a few branches of parsley
1 lime squeezed out
75 ml Olive oil
Salt and freshly ground pepper to taste
½ small red onion cut
Half cup of alfalfa
Put the cucumber with the yoghurt, shallots, garlic, dill, parsley, olive oil, salt and pepper in a blender and puree until you get a smooth mass. If the soup is slightly too thick, you can possibly stir in some water. Taste if you like the taste and add some salt and pepper.
Let the soup cool for at least several hours in the fridge, because it is best when you eat it very cold. You can of course also prepare the soup for the next day. This is ideal if you have a dinner the next day because then you have your starter ready.
Before serving, spread the soup over four beautiful bowls and sprinkle some of the red onion over it. Then place a pick of alfalfa on top of the soup. Finally, sprinkle a little olive oil over the soup and it is ready to serve. Very tasty with a baguette. If you want to try out a recipe for cold soup, take a look at this: green vegetables gazpacho