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Cucumber and garlic soup
Velvety smooth soup, delicious hot or cold. Ingredients
- 2 spring onions
- 2 teaspoons olive oil
- 2 cucumbers, washed and chopped (keep the skin)
- 8 cloves garlic, finely chopped
- 500 ml vegetable broth from 1 cube
- 200 ml sour cream
- 1 tbs wild garlic pesto (optional)
Directions
- Sauté the onions briefly in olive oil.
- Add cucumbers, stir.
- Add the garlic, cover with broth and bring to the boil.
- Reduce heat and cook covered for a couple of minutes. Remove from heat.
- Mix vegetables and broth in a food processor until smooth.
- Stir in cream and pepper.
- If you wish, add the wild garlic (bear's garlic) pesto.
- Serve hot or chill to serve as "gazpacho".
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