I’d been eating cucumbers with yogurt dressing for several years now (and still crazy about it!), but yesterday I took a step forward, so to say, and made myself this cold cucumber yogurt soup. Does the fact that I
ate drunk about 1.5l of it in less than 24 hours, tell you anything? Yes, I think I’ve found *the* cold soup for this summer.
It requires no more than 5 minutes of your time in which you grate a cucumber and a garlic clove (or two) and mix with plain yogurt*. Then you season it to taste and chill in the fridge for an hour (or place into the freezer for some minutes (which is what yours truly did ) and drink. Ah, and don’t forget to bite, too. Not that there’s much to bite, but anyway. You will feel instantly refreshed, I promise!
For 1-2 servings you will need:
1 large cucumber (I usually don’t peel it, but you can do as you please)
1-2 garlic cloves (or more for a stronger taste)
a pinch sea salt
freshly grated black pepper
2 tsp of dill (or other herb of your choice – parsley, chives,…)
750ml of plain yogurt*
* You can try the mix I used: 1/3 plain yogurt, 1/3 kefir and 1/3 liquid sour cream – I loved the result! You can also leave the sour cream out and use only yogurt and kefir. Or only kefir. Or only yogurt. Experiment to see what works best for you!
1. Remove the seeds of the cucumber (if they are big) and grate it into a bowl. Drain the liquid (if you wish).
2. Grate the garlic and add it to the cucumber. Mix in the yogurt*, season with salt, pepper and the chosen herb(s) and stir to combine.
3. Cover the bowl with a cling film (or with a fitting lid) and chill in the fridge (or freezer, if you feel impatient). Afterwards, take a spoon and try not to gobble down everything at once (unlike me)!