There are certain classic dishes where everyone claims to have found THE ultimate recipe. The spicy Bolognese from your mother or grandmother, the juicy carrot cake from your best friend and the perfect cheese fondue mix from one you love. And today you can add another, ultimate dish to your recipe repertoire: the most delicious cucumber soup from AYA.
We don’t want to overdo it with self-praise, but this cucumber soup is so exceptional that everyone who tastes it raves about it for at least three weeks in a row. Promise!
The great thing is that this cold cucumber soup is not just a culinary delight, it has many great properties that make it the undisputed best summer dish ever.
The preparation is so simple; an enthusiastic cook can conjure up an outstanding dish in no time at all.
The main ingredients – cucumbers and tomatoes – are real all-rounders: peptidases and bitter substances contained in the cucumbers support digestion, have a hydrating effect and improve memory. Lots of beta-carotene, the high vitamin A content of tomatoes strengthens the eyes and the round (mostly) red fruit is said to help prevent cancer.
Both tomatoes and cucumbers are available from local suppliers during summer months, improving CO2 balance of these fitness marvels.
This recipe is almost infinitely adaptable: replace the Greek yogurt with a plant-based alternative and you have a delicious, vegan dish. If you like it spicier, you can double the amount of chili peppers. In addition, this soup is easy to prepare.
Enough raving, let’s turn to the mixer and get going!
Chilled Cucumber Soup
Ingredients
Ingredients for 4 people as a starter or for 2 people as a main course
- 500 g cherry tomatoes if you want a green soup, you should opt for yellow cherry tomatoes
- 1 onion
- 2 cloves of garlic
- 1 green chili pepper
- 3 tbsp oil
- 1 cucumber
- 1 bunch of coriander
- 500 g greek yogurt
- 50 ml white wine vinegar
- salt and pepper
For the garnish:
- sprouts
- roasted hemp seeds
Instructions
- Quarter the onion and place in a baking dish together with the peeled garlic cloves, cherry tomatoes and chili peppers. Add oil, salt and pepper and mix. Let caramelize at 180C for 20 minutes. Then let it cool down slightly. This step can be done the day before.
- Put some tomatoes aside for the garnish and put the remaining contents of the baking dish – including the juice – in a blender.
- Core the cucumber if necessary, cut into pieces and put in the blender.
- Put some coriander leaves aside for the garnish and put the remaining bunch with the remaining ingredients in the blender and mix until creamy.
- If necessary, season with salt, pepper and vinegar and mix again.
- Ladle the soup into the bowls and garnish with the sprouts, hemp seeds, tomatoes, coriander and a dash of olive oil.
- Enjoy the meal!
