Yogurt Cucumber Soup with Flaxseed Oil

Ingredients

• 1 cucumber
• Salt
• 1 parsley sprig
• 800 g yogurt
• 100 ml milk
• 3 tbsp flaxseed oil
• 3 tbsp Lemon juice
• Salt
• white pepper
• 2 tsp flaxseeds

Instructions

1. 1.

   Wash, peel, halve the cucumber lengthwise and scoop out the seeds. Grate the cucumber, season with salt, and let it rest for about 10 minutes. Rinse the parsley, shake dry, set aside four small sprigs for garnish, and finely chop the remaining leaves.

2. 2.

   Squeeze the grated cucumber well in a cloth. Whisk together yogurt, milk, 2 tbsp oil, lemon juice, chopped parsley, salt, and pepper. Fold in the cucumber grating. Taste and chill the soup for about an hour.

3. 3.

   Serve by sprinkling flaxseeds on top, drizzling with remaining oil, and garnishing with parsley sprigs.