Cold Cucumber Yogurt Soup with Blueberries

Ingredients

• 1 cucumber
• a handful of dill
• 700 g yogurt (3.5% fat)
• 150 ml milk (1.5% fat)
• 2 tbsp olive oil
• 3 tbsp Lemon juice
• Salt
• Pepper
• 200 g Blueberries
• 50 g walnut kernels

Instructions

1. 1.

   Wash the cucumber, halve it lengthwise and cut 4 very thin slices for garnish. Cut off one‑third of the cucumber and roughly chop it. Slice the remaining cucumber into fine sticks. Wash the dill, shake dry, pluck leaves and finely chop.

2. 2.

   Blend the cucumber portion with yogurt and milk. Stir in olive oil and lemon juice. Fold in cucumber sticks and dill, season with salt and pepper. Chill the soup for about an hour.

3. 3.

   Wash blueberries, pat dry and optionally halve some. Roughly chop walnuts.

4. 4.

   Stir roughly half of the berries into the soup, taste again, then divide among four deep bowls. Sprinkle remaining berries and nuts on top and garnish each serving with a cucumber slice or dill sprig.