Cucumber-Mint Soup with Tuna

Ingredients

• 1 cucumber
• 1 Shallot
• 1 Garlic clove
• 2 tbsp freshly chopped herbs (parsley, dill)
• 2 tbsp freshly chopped mint
• 600 ml Vegetable Broth
• 150 g natural yogurt
• Salt
• Tabasco
• ground pepper
• Lemon juice
• 2 thin slices rye whole-grain bread
• 2 tbsp olive oil
• 4 thin slices tuna
• 4 tsp yogurt
• dill sprigs for garnish

Instructions

1. 1.

   Wash, peel, and dice the cucumber. Peel and finely dice the shallot and garlic. Blend both with the herbs and broth until smooth, add the yogurt, blend again, and season with salt, Tabasco, and pepper. Cover and refrigerate for 1–2 hours. Afterward, blend again, strain through a sieve, and adjust seasoning with lemon juice. Toast the bread, drizzle with olive oil, cut diagonally in half, and top with tuna slices. Garnish with yogurt and dill sprigs.