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🍲 Cool Cucumber-Mint Soup with Tuna Bread

366 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 shallot
• 1 garlic clove
• 2 tbsp freshly chopped herbs (parsley, dill)
• 2 tbsp freshly chopped mint
• 600 ml vegetable broth
• 150 g plain yogurt
• salt
• Tabasco
• pepper (from the mill)
• lemon juice
• 2 thin slices rye whole grain bread
• 2 tbsp olive oil
• 4 thin slices tuna
• 4 tsp yogurt
• dill tips (for garnishing)

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Peel the cucumber and cut it into small cubes.
3. 3. Peel the shallot and the garlic.
4. 4. Dice the shallot and garlic very finely.
5. 5. Put the cucumber cubes, shallot, garlic, herbs, and broth into a blender.
6. 6. Blend the mixture until smooth.
7. 7. Stir the yogurt into the puree.
8. 8. Mix everything together briefly.
9. 9. Season the soup with salt, Tabasco, and pepper.
10. 10. Cover the soup and refrigerate it for 1 to 2 hours.
11. 11. Take the soup out of the refrigerator.
12. 12. Blend the cold soup well again.
13. 13. Strain the soup through a fine sieve to smooth it out.
14. 14. Add lemon juice and adjust the seasoning to taste.
15. 15. Toast the bread.
16. 16. Drizzle some olive oil over the toasted bread.
17. 17. Cut the bread diagonally in half.
18. 18. Top the bread halves with the tuna.
19. 19. Add a dollop of yogurt to the soup.
20. 20. Sprinkle fresh dill over the soup.
21. 21. Pour the finished soup into glasses.
22. 22. Place the tuna bread on top of the glasses.
23. 23. Serve the cucumber-mint soup with tuna bread.

Nutrition per serving

• kcal: 366
• Protein: 26 g · Fett/Fat: 23 g · Carbs: 13 g