Cold cucumber soup with onion bun
- 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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