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🍲 Refreshing cold cucumber yogurt soup with blueberries

311 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 handful dill
• 700 g yogurt (3.5% fat)
• 150 ml milk (1.5% fat)
• 2 tbsp olive oil
• 3 tbsp lemon juice
• salt
• pepper
• 200 g blueberries
• 50 g walnut kernels

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Cut four paper-thin slices and set them aside for later decoration.
4. 4. Cut off one third of the remaining cucumber and chop this piece roughly.
5. 5. Cut the remaining part of the cucumber into fine sticks.
6. 6. Wash the dill and shake it dry.
7. 7. Pluck the dill leaves from the stems and chop them finely.
8. 8. Puree the roughly chopped cucumber third together with the yogurt and milk until smooth.
9. 9. Stir the olive oil and lemon juice into the puree mixture.
10. 10. Gently fold in the cucumber sticks and the chopped dill.
11. 11. Season the soup with salt and pepper to taste.
12. 12. Place the soup in the refrigerator for about one hour to chill thoroughly.
13. 13. Wash the blueberries thoroughly.
14. 14. Pat the blueberries dry with a kitchen towel.
15. 15. Halve some of the blueberries as desired.
16. 16. Chop the walnuts roughly.
17. 17. Stir about half of the blueberries into the cold soup.
18. 18. Taste the soup one last time and adjust the seasoning with salt and pepper.
19. 19. Divide the soup among four deep plates.
20. 20. Sprinkle the plates with the remaining blueberries and the chopped walnuts.
21. 21. Garnish each plate with one of the saved cucumber slices or a sprig of dill.
22. 22. Serve the soup immediately.

Nutrition per serving

• kcal: 311
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 16 g