Cold cucumber yogurt soup with radishes, dill and croutons

For 9 people
  • 1 large onion (approx. 100 g)
  • 1-2 Garlic cloves
  • 1 kg Whole milk yogurt
  • 250 ml milk
  • Salt
  • white pepper
  • 1 kg cucumber (approx. 2 pieces)
  • 5 slices (approx. 125 g) toast
  • 50 g butter or margarine
  • 1 Bundle Radishes (net approx. 250 g)
  • 1-2 Bund Dill
35 minutes
light
1.
Peel the onion and garlic . Finely grate the onion, press the garlic through a garlic press. Mix the yogurt, onion, garlic and milk together. Season with salt and pepper. Peel the cucumber, remove the seeds and grate the cucumbers. Stir grated cucumber into the yogurt and season with salt and pepper. Put in a cool place. Cut the toast into fine cubes. Heat the fat in a pan and toast the bread cubes until golden brown. Let cool down. Clean and wash the radishes and cut into fine sticks except for one for garnish. Wash the dill, pat dry and cut finely. Arrange the well-chilled cucumber and yogurt soup in a terrine and sprinkle with a little radish sticks, dill and croutons. Put the remaining croutons, radishes and dill in bowls and serve separately
2.
Approx. 710 kJ / 170 kcal per portion (10). E 6 g / F 10 g / KH 14 g
1 person approx.:
  • 170 kcal
  • 710 kJ
  • 6 g protein
  • 10 g fat
  • 14 g carbohydrates

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