🍽️ Refreshing cold Italian-style vegetable soup with yogurt dip

Name: Refreshing cold Italian-style vegetable soup with yogurt dip
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 800 g plain yogurt; 1 lemon; 150 ml whipping cream; salt; pepper; 1 red bell pepper; 1 large red chili pepper; 4 stalks celery; 0.5 cucumber; 0.5 bunch chives; 4 sprigs parsley; 4 sprigs basil; 200 g whole grain bread; 20 g butter; 4 tbsp olive oil

571 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
800 g plain yogurt
1 lemon
150 ml whipping cream
salt
pepper
1 red bell pepper
1 large red chili pepper
4 stalks celery
0.5 cucumber
0.5 bunch chives
4 sprigs parsley
4 sprigs basil
200 g whole grain bread
20 g butter
4 tbsp olive oil

Instructions

1. Peel the garlic clove and press the garlic directly into the yogurt.
2. Cut the lemon in half and squeeze out the juice.
3. Add the cream and the lemon juice to the yogurt.
4. Season the yogurt mixture with salt and pepper to taste.
5. Wash the bell pepper and the chili pepper under running water.
6. Cut the bell pepper and the chili pepper in half lengthwise.
7. Remove the seeds and white inner walls from the bell pepper and chili halves.
8. Cut the bell pepper into thin strips.
9. Cut the chili pepper into fine cubes.
10. Clean the celery stalks and wash them.
11. Slice the celery stalks into thin rounds.
12. Wash the cucumber and halve it lengthwise.
13. Remove the seeds from the cucumber half.
14. Slice the deseeded cucumber into thin rounds.
15. Wash the fresh herbs under running water.
16. Shake the herbs dry.
17. Cut the chives into fine rings.
18. Pluck the leaves off the parsley and basil stems.
19. Finely chop the parsley and basil leaves.
20. Cut the bread into cubes with an edge length of about two centimeters.
21. Heat a frying pan over medium heat.
22. Melt the butter in the hot pan.
23. Fry the bread cubes in the butter for two to three minutes until golden brown.
24. Fill the cold yogurt vegetable soup into the serving plates.
25. Garnish the soup with the prepared bell pepper and chili strips as well as the cucumber and celery slices.
26. Sprinkle the chopped herbs and chive rings over the soup.
27. Drizzle a little olive oil over the finished soup.
28. Serve the soup together with the crispy bread cubes.

Nutrition per serving

kcal: 571
Protein: 15 g · Fett/Fat: 40 g · Carbs: 37 g