Almond yogurt soup with cucumber

Name: almond yogurt soup with cucumber
Total time: 190 min
Yield: 4
Ingredients: 100 gram white almonds; 1 cucumber; 250 ml full yogurt; 3 tablespoon dill; 40 gram feta; 3 tablespoon olive oil; 0.5 teaspoon salt

Ingredients

100 gram white almonds
1 cucumber
250 ml full yogurt
3 tablespoon dill

40 gram feta
3 tablespoon olive oil
0.5 teaspoon salt

Directions

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.
Season the cold soup with a little salt and pepper and pour into glasses or bowls. Garnish with feta and the remaining dill.