Soup of cucumber and yogurt

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  • Cucumbers, without seeded and coarsely chopped: 3
  • Greek yogurt: 350 ml
  • Fresh mint, chopped, a little more for decoration: 2 Tablespoons
  • Vegetable broth, cold: 250 ml
  • Salt and pepper at the moment: to taste.
  • Paprika (to decorate): taste.
  • Onions cut, the first to the length and then into thin julienne: 4


Reduce the mashed the cucumbers in a glass blender or with the magic wand, until they are homogeneous. Add the yogurt and the broth and mix everything very quickly.

Pour the soup into a bowl large. Join the mint and season with salt and pepper. Take it to the refrigerator for at least 2 hours or up to the time they serve.

Distribute the soup by the bowls. Garnish with chopped mint, a pinch of paprika and onions and then serve.

500 Recipes: Soups, Booksmile (original Title: 500 Soups, select the Quintet Publishing Ltd. 2007)

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