Italian-Style Cold Vegetable Soup

Ingredients

• 3 cloves garlic
• 800 g natural yogurt
• 1 lemon
• 150 ml Heavy Cream
• Salt
• Pepper
• 1 red bell pepper
• 1 large red chili pepper
• 4 stalks celery
• 0.5 cucumber
• 0.5 bunch Chives
• 4 stems parsley
• 4 stems basil
• 200 g whole‑grain bread
• 20 g butter
• 4 tbsp olive oil

Instructions

1. 1.

   Peel the garlic and press it into the yogurt. Cut the lemon in half and squeeze out the juice. Stir the cream and lemon juice into the yogurt and season with salt and pepper.

2. 2.

   Wash, halve, and deseed the bell pepper and chili pepper. Slice the bell pepper into thin strips and dice the chili pepper finely. Clean, wash, and slice the celery into rounds. Wash, halve, remove seeds from the cucumber, and slice it thinly as well.

3. 3.

   Rinse the herbs and shake them dry. Cut the chives into small rolls, pluck leaves from parsley and basil, and finely chop them.

4. 4.

   Cut the bread into 2 cm cubes. In a pan over medium heat melt the butter and fry the bread cubes for 2–3 minutes until golden brown.

5. 5.

   Fill plates with the yogurt soup, garnish with vegetable strips and cubes, sprinkle with herbs, drizzle with olive oil, and serve with the toasted bread cubes.