Cucumber Arugula Cold Bowl

Ingredients

• 500 g cucumber
• tarragon
• Basil
• 3 bunches arugula
• 1 bunch spring onions
• 300 ml instant vegetable broth
• 3 tbsp Lemon juice
• 6 tbsp Olive oil
• 150 g low-fat milk yogurt
• Salt
• Pepper
• 3 slices whole grain toast
• 2 tbsp butter

Instructions

1. 1.

   Rinse cucumber and cut into fine cubes with skin on. Rinse herbs, shake dry, and finely chop. Wash arugula, trim, and finely chop until a handful for serving. Trim spring onions, rinse, and slice into thin rings.

2. 2.

   Blend cucumber with vegetable broth, lemon juice, olive oil, yogurt, herbs, arugula, and spring onions in a blender until smooth. Season with salt and pepper, then chill the mixture.

3. 3.

   Dice whole grain toast into small cubes. Heat butter and fry bread cubes until golden brown. Drain on paper towels.