Cold Cucumber Soup with Yogurt and Mint

Ingredients

• 500 g salad cucumber (1 salad cucumber)
• 2 Garlic cloves
• 400 g yogurt (3.5% fat)
• 1 Organic lemon
• 500 ml vegetable broth
• 3 sprigs peppermint
• Salt
• Pepper (freshly ground)
• 4 tbsp sesame seeds

Instructions

1. 1.

   Peel, deseed, and grate the cucumber coarsely.

2. 2.

   Peel the garlic cloves and finely chop them.

3. 3.

   Whisk the yogurt with garlic, freshly squeezed lemon juice, and vegetable broth, then mix in the grated cucumber.

4. 4.

   Season the soup well with salt and pepper. Wash the mint, shake dry, pluck the leaves, finely chop, and stir into the soup. Let it chill in the refrigerator for at least two hours.

5. 5.

   Roast the sesame seeds in a dry pan until golden brown, then sprinkle them over the soup just before serving. Garnish with mint sprigs if desired.