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Jovita2012
Almond yogurt soup with cucumber
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Ingredients
Directions
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Cut the cucumber into cubes. Chop the dill coarse. Crumble the feta. Grind the almonds in the food processor. Add cucumber and mix everything into a thick puree. Pour in the yogurt and add two-thirds of the dill, olive oil, salt and some freshly ground pepper. Puree everything into a smooth, creamy soup. Pour the soup into a jug and let it cool in 2-3 hours through the refrigerator.
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Season the cold soup with a little salt and pepper and pour into glasses or bowls. Garnish with feta and the remaining dill.
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Nutrition
320Calories
Fat42% DV27g
Protein20% DV10g
Carbs3% DV8g
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