Cold cucumber soup with sheep´s milk yoghurt

Cold cucumber soup with sheep´s milk yoghurt

Ingredients for 4 servings

1 cucumber
1 shallot
20 g parsley
20 g dill
10 g basil
500 ml vegetable stock
2 cups of sheep’s milk yoghurt
Spicy paprika powder




Clean, wash and peel cucumber. Cut a little bit into matchstick-thin strips for decoration and set aside.


Cut the remainder of the cucumber into small pieces. Peel shallot and dice finely. Wash herbs, shake dry, peel off leaves and chop coarsely. Reserve some dill sprigs for decoration.

In a blender, combine cucumber pieces with shallot, herbs and vegetable stock. Blend until you get a smooth purée, add yoghurt, purée again and season with salt and pepper. Cover and refrigerate until chilled through (1 to 2 hours).


Pour chilled soup into 4 serving bowls or glasses, decorate with cucumber strips and dill sprigs and sprinkle with a little paprika powder.


Preparation time:  20 min.
Level of difficulty: easy


Enjoy! :-) 



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