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🍽️ Refreshing Cold Cucumber and Arugula Soup

295 kcal · 30 min · 4 servings

Ingredients

• 500 g cucumber
• tarragon
• basil
• 3 bunch arugula
• 1 bunch spring onions
• 300 ml instant vegetable broth
• 3 tbsp lemon juice
• 6 tbsp olive oil
• 150 g low-fat milk yogurt
• salt
• pepper
• 3 slices whole wheat toast
• 2 tbsp butter

Instructions

1. 1. Rinse the cucumber under running water.
2. 2. Cut the unpeeled cucumber into very small cubes.
3. 3. Rinse the fresh herbs under cold water.
4. 4. Shake the herbs dry to remove excess water.
5. 5. Finely chop the dry herbs.
6. 6. Rinse the arugula under running water.
7. 7. Remove tough stems or wilted leaves from the arugula.
8. 8. Save a small handful of fresh arugula leaves for decoration.
9. 9. Finely chop the remaining arugula.
10. 10. Trim the dry ends of the spring onions.
11. 11. Rinse the spring onions under running water.
12. 12. Slice the spring onions into thin rings.
13. 13. Place the diced cucumber into the blender.
14. 14. Pour the vegetable broth into the blender.
15. 15. Squeeze the lemon juice into the blender.
16. 16. Add the olive oil to the blender.
17. 17. Add the yogurt to the blender.
18. 18. Add the finely chopped herbs to the blender.
19. 19. Add the finely chopped arugula to the blender.
20. 20. Add the spring onion rings to the blender.
21. 21. Blend all ingredients in the blender until you have a fine, smooth soup.
22. 22. Season the soup with salt to taste.
23. 23. Season the soup with freshly ground pepper to taste.
24. 24. Place the soup in the refrigerator until it is completely cold.
25. 25. Cut the whole wheat toast bread into small cubes.
26. 26. Heat the butter in a frying pan.
27. 27. Fry the bread cubes in the hot butter until golden brown.
28. 28. Place the fried bread cubes on kitchen paper.
29. 29. Let the excess fat drain from the bread cubes.

Nutrition per serving

• kcal: 295
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 16 g