Cucumber Gazpacho

Ingredients

• 2 cucumbers
• 1 Garlic clove
• 400 g yogurt (3.5% fat)
• 1 pinch salt
• Pepper (freshly ground)
• 1 tsp whole grain sugar
• 0.5 lime
• 1 sprig mint
• 1 green peppercorn (mild)
• chili flakes
• 4 tsp olive oil

Instructions

1. 1.

   Peel the cucumbers, trim the ends and cut them lengthwise in half. Remove the seeds and chop the flesh into large pieces. Peel the garlic clove and add it with the cucumber to a blender. Add the yogurt and season with salt, pepper, sugar, and lime juice. Blend finely while gradually adding about 200 ml of cold water until the desired creamy consistency is reached. Chill in the refrigerator for at least one hour.

2. 2.

   Before serving wash the mint, shake dry, pluck the leaves, and finely chop them. Set aside a few leaves for garnish. Wash the peppercorns, halve them, clean, and cut into small pieces. Add both to the cold soup and blend again until frothy.