Colorful fruit skewers with strawberry sauce
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Chilled yogurt cucumber soup with dill
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
455
Calories
36 g
Carbohydrates
24 g
Protein
20 g
Fat
Ingredients:
 | Cucumber (fresh) | 1 (400 g) |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 3 Pinch(s) |
 | Dill (fresh or dried) | 15 g |
 | Lemon (fresh) | ¼ (20 g) |
 | Soured milk (full fat stage) | 125 g |
 | Olives | 3 (15 g) |
 | Yogurt (3,5% fat, mild) | 350 g |
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Preparation:
Step 1:
Wash cucumber well, peel and cut in half lengthwise. Using a teaspoon, scrape out the seeds and set aside. Now dice the cucumber.
Step 2:
Dill wash, shake dry and chop finely. Wash and squeeze lemon. Mix the cooled yogurt with the cooled soured milk. Puree the cucumber seeds with the peeled garlic clove and fold into the yogurt-thickened milk mixture. Then mix in the diced cucumber, lemon juice and dill and season to taste with salt and pepper.
Step 3:
Olives cut into fine strips. Serve cold cucumber soup and top with the olive strips. Enjoy.
Macronutrient distribution:
The recipe Chilled yogurt cucumber soup with dill is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Cutting board
Kitchen knife
Peeler
Teaspoon
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