Cold Yogurt Soup with Green Onions and Sprouts

Ingredients

• 0.25 Cucumber
• 2 cloves garlic
• 600 g plain yogurt (0.3% fat)
• 100 g crème fraîche
• Salt
• black pepper (freshly ground)
• 0.5 untreated lemon (juice)
• 1 yellow bell pepper
• 1 bulb fennel
• 150 g soy sprouts
• 3 spring onions
• 2 tbsp olive oil
• 1 dried chili pepper (crushed)

Instructions

1. 1.

   Peel the cucumber, cut it lengthwise in half, remove seeds and finely grate. Peel the garlic cloves and press them through a garlic press. Mix both with yogurt and crème fraîche, seasoning with salt, pepper, and a splash of lemon juice.

2. 2.

   Wash the bell pepper, quarter it, remove seeds and slice into thin strips. Trim the fennel, discard the tough core and grate it as well. Rinse the soy sprouts, briefly blanch them in boiling salted water, drain, rinse under cold water, and let them dry thoroughly.

3. 3.

   Wash and trim the spring onions, cut them diagonally into thin rings. Taste the yogurt soup again and ladle it onto deep bowls. Combine the grated fennel, bell pepper strips, soy sprouts, spring onion rings, olive oil, and 1 tbsp lemon juice; arrange this mixture over the chilled soup. Sprinkle with freshly ground pepper and crushed chili before serving.