Cucumber Soup

Ingredients

• 1 salad cucumber
• 1 Shallot
• 20 g Parsley (1 bunch)
• 20 g dill (1 bunch)
• 10 g basil (0.5 bunch)
• 500 ml vegetable broth
• 300 g Yogurt (3.5% fat)
• Salt
• Pepper
• spicy paprika powder

Instructions

1. 1.

   Clean, wash, peel the cucumber, cut a little into fine sticks and set aside; chop the remaining cucumber small. Peel and finely dice the shallot. Wash herbs, shake dry, pluck leaves and roughly chop; set some dill tips aside.

2. 2.

   Blend cucumber, shallot, herbs and broth together, add yogurt. Blend again briefly, then season with salt and pepper. Cover and refrigerate for 1–2 hours.

3. 3.

   Serve the cucumber soup in four bowls or glasses, garnish with cucumber sticks and dill tips, and sprinkle a little paprika powder.