In the summer months, cold soups are a real godsend. And although Gazpacho can be super tasty, something different is certainly not a luxury. So make this yogurt soup from the Sarah aan de Kook blog . Nicely cooling and full of flavour.
- 400 ml thick yogurt
- 1 glass of ice cold water
- 2 or 3 cloves of garlic
- ½ cucumber grated
- 1 bunch dill finely chopped
- 1 hand mint leaves finely chopped
- 2 handfuls of arugula roughly chopped
- almond shavings
- Olive oil extra virgin
- Pepper and salt
Toast the almond slivers in a dry frying pan until golden brown. Place the yogurt in a large bowl and beat with a whisk. Stir in the glass of water and mix into a smooth soup.
Place the garlic cloves with a pinch of salt on the cutting board and crush them with a knife. Beat the garlic with the salt through the yogurt and stir in the dill, mint, cucumber, salt and pepper and taste if the soup is well seasoned. Do you think the soup is too thick? Then add some cold water.
Place the bowl in the fridge for half an hour. Ladle the soup into bowls or glasses and sprinkle with chopped arugula and slivered almonds. Drizzle with olive oil and serve.
Source: Culy by culy.nl
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