Filter
Reset
Sort ByRelevance
Jovita2012
Almond yogurt soup with cucumber
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minLunchseedless white grape, sunflower oil, thyme, thyme, feta, sour cream, cream cheese, baguette,crostini with fetas spread and toasted grapes -
10 minAppetizerpine nuts, vinegar, extra virgin olive oil, bunch onion, lamb's lettuce, goat cheese natural 45, fresh raspberries,lamb's lettuce with goat's cheese and raspberries -
80 minAppetizerBroccoli, flour, baking powder, dry white wine, Eggs, ham, gruyere (cheese), extra virgin olive oil,broccoli pie with ham and gruyere -
30 minLunchsunflower oil, onion, ginger powder (djahé), chicken bouillon, pod, mushroom, (corn) chicken fillet, pak choi, soy sauce, sambal oelek, carrots,thai vegetable soup from the wok
Nutrition
320Calories
Fat42% DV27g
Protein20% DV10g
Carbs3% DV8g
Loved it