|Cucumber Yogurt Soup w/ Bread and Einstein|
I have made this recipe many, many times, first following the instruction my grandma had given me and then following a recipe I found in a German vegetarian cookbook. By now I don't measure anything and follow my gut.
Here is what you need for this quick, uncomplicated cold "summer" soup which will leave you wanting more - except of course if you are lactose intolerant.
- Plain Greek yogurt, about 3 cups
- a drizzle of olive oil
- 1 cucumber, peeled and cut into rough cubes
- 1 clove of garlic, finely minced or grated
- the zest and juice of one lemon
- salt and cayenne pepper to taste
- fresh or dried dill to taste (I use about 1/4 to 1/2 teaspoon)
- In a food processor process the cucumber until smooth.
- Transfer the processed cucumber to a bowl, add in the Greek yogurt, garlic, a drizzle of olive oil and the zest of the lemon. Mix with a wooden spoon until smooth.
- Gradually add in the lemon juice, dill, salt and cayenne pepper to taste.
- If you think that the soup is a little too thick add in a little cold water (about a 1/4 cup at a time) until it reaches the desired consistency.
- Garnish with a slice of cucumber and serve with toasted bread. Serve immediately.
If you want to make it a little ahead of time, don't add the water until right before serving and keep the soup in the fridge so that it is nice and cold when you serve it.
On a side note, make sure you taste it while seasoning it. Add about half the lemon juice first and see whether it needs more lemon or not. Your taste is what matters not mine, and that's why I don't give clear measurements for the spices. As I have said before: Make it your own!