Chilled yogurt cucumber soup with dill - recipe | FoodPal
Wash cucumber well, peel and cut in half lengthwise. Using a teaspoon, scrape out the seeds and set aside. Now dice the cucumber. Dill wash, shake dry and chop
Ingredients
- 1 (400 g) Cucumber (fresh)
- 1 (3 g) Garlic (fresh)
- 3 Pinch(s) Salt, table salt, sea salt
- 3 Pinch(s) Pepper (black)
- 15 g Dill (fresh or dried)
- ¼ (20 g) Lemon (fresh)
- 125 g Soured milk (full fat stage)
- 3 (15 g) Olives
- 350 g Yogurt (3,5% fat, mild)
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