Cold cucumber soup with onion bun

For 4 people
  • 2 large cucumber
  • 250 ml Kefir
  • Salt
  • 1 Splash of Tabasco and lemon juice
  • 1 onion rolls
  • 2 Garlic cloves
  • 2 EL Olive oil
  • 1/2 Garden cress bed
30 minutes
light
1.
Wash the cucumber. Put a piece of approx. 5 cm aside. Clean the remaining cucumber, cut into large pieces and puree. Mix with the kefir and season with salt, Tabasco and lemon juice. Chill the cucumber soup
2.
Cut the rolls into 5 mm thick slices. Thinly slice the garlic. Heat oil in a pan. Roast the bread slices and garlic in it while turning until golden brown
3.
Dice the remaining cucumber pieces. Cut the cress from the bed. Pour soup into bowls, put on slices of bread and sprinkle with cress and cucumber cubes
1 person approx.:
  • 140 kcal
  • 600 kJ
  • 4 g protein
  • 8 g ​​fat
  • 13 g Carbohydrates

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