Cold Cucumber Soup with Bread Cubes

Ingredients

• 4 slices of white bread
• 2 tbsp olive oil
• 1 tbsp freshly chopped mint
• 2 salad cucumbers
• 1 Shallot
• 2 sprigs parsley
• 2 sprigs dill
• 1 sprig basil
• 200 ml soy yogurt alternative
• 600 ml vegetable broth (vegan)
• Salt
• Pepper
• parsley for garnish

Instructions

1. 1.

   Remove the crusts from the white bread and soak two slices in a little water. Dice the remaining slices and fry them in 1 tbsp hot oil until golden brown. Separate the mint leaves, remove the stems, and set the croutons aside.

2. 2.

   Wash, peel, halve lengthwise, deseed, and cut the cucumbers into pieces. Peel and finely dice the shallot. Rinse the herbs, shake dry, and roughly chop the leaves.

3. 3.

   Blend the cucumber with the onion, remaining oil, herbs, squeezed bread, yogurt, and a splash of broth until smooth. Add more broth to reach the desired consistency. Season with salt and pepper. Chill for at least one hour before serving.

4. 4.

   Serve the soup in glasses, garnished with croutons and parsley.