Cucumber Soup with Mint

⏳ Time

7 minutes

🥕 Ingredients

🍽️ Servings

Description

If you don't have an immersion blender at home, you can achieve the same result using a regular upright blender. However, it's still best to fold in the cream by hand to prevent it from turning into a fluffy foam.

Ingredients

Yogurt powder - 17 fl oz
Cucumbers - 2 lbs
Lemon - 1 piece
Fresh Mint - 1.8 oz
Garlic - 2 cloves
Cream - 8 fl oz
Salt - to taste
Champagne Vinegar - 3 spoons
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the cucumbers and chop them into a deep bowl.

Step 2

In the same bowl, pour in the contents of the packages of natural yogurt, without any flavor additives, add the torn mint leaves, garlic, 3 tablespoons of wine vinegar, and grate the zest of 1 lemon. The lemon without the zest can be used elsewhere where lemon juice is needed.

Step 3

Equip yourself with an immersion blender and, in just a few minutes, use it to transform the mixture of cucumbers, dairy products, citrus fruits, and everything else into a smooth puree with a pleasant greenish hue. This is the base of the soup.

Step 4

Now it should be mixed by hand with a whisk, instead of using a blender, along with low-fat cream. Season with salt and pepper, and before serving, sprinkle with finely chopped mint.