Cucumber Soup

Ingredients

• 1 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 and cut a small portion into fine sticks to set aside; chop the remaining cucumber into small pieces. Peel and finely dice the shallot. Wash the herbs, shake off excess water, pluck leaves and roughly chop them; set some dill sprigs aside.

2. 2.

   Blend the cucumber, shallot, herbs and broth together, then add the yogurt. Blend again briefly, 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 sprigs, and sprinkle a little paprika powder on top.