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Hot cucumber soup with fresh mint
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Ingredients
Directions
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Ris all mint leaves from the twigs. Finely chop 1 tablespoon of mint leaves and mix them in a bowl with half of the olive oil and some salt and freshly ground pepper. Let stand for 10 minutes so that the taste can develop.
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Chop the onion. Finely chop the garlic. Cut the cucumber into cubes. Heat the other half of the olive oil in a soup pot and fry the onion, garlic and cucumber cubes gently and gently. Stir in the remaining mint leaves and stock and simmer for 8-10 minutes.
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Puree the whole with the hand blender to form a smooth, light-based soup. Leave to simmer for 1-2 minutes and season with salt and pepper. Serve the cucumber soup in deep plates. Spoon the yogurt in the middle and drip the mint oil over the yogurt.
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Nutrition
200Calories
Fat28% DV18g
Protein6% DV3g
Carbs2% DV5g
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