1 large cucumber
4 sprigs mint
1 2 / 3 cup plain yogurt
2 / 3 cup light cream
2 tsp. tablespoon white wine vinegar
salt and black pepper
To garnish: 4 small mint sprigs
To serve: ice cubes (optional)
Place 4 soup bowls in the refrigerator. Peel the cucumber. Grate it over a bowl.
Wash and dry the mint branches. Detached leaves and cut them into thin strips. Mix 4 tbsp. table of these sheets into strips cucumber.
Add the yogurt, cream and vinegar to the mixture. Add salt and pepper. Mix well.
Divide soup into 4 bowls. Add one or two cubes per person for refreshing soup.
Garnish with small sprigs of mint and serve.
Makes 4 servings
Source of the recipe
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