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🍽️ Refreshing Cold Cucumber and Leek Soup

111 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 small stalk leek
• 250 ml buttermilk
• 4 tbsp lemon juice
• salt
• white pepper
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• Tabasco (to taste)

Instructions

1. 1. Thoroughly wash the cucumber under running water.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Scoop out the seeds from the cucumber halves.
4. 4. Cut the cucumber flesh into small cubes.
5. 5. Remove the tough ends from the leek.
6. 6. Wash the leek thoroughly.
7. 7. Slice the leek into thin, narrow strips.
8. 8. Set aside four teaspoons of the leek strips.
9. 9. Add the remaining leek strips to the cucumber pieces.
10. 10. Add fresh dill and parsley leaves.
11. 11. Blend the mixture in a blender until smooth.
12. 12. Stir the buttermilk into the pureed mixture.
13. 13. Thin the soup with cold vegetable stock if necessary.
14. 14. Season the soup with lemon juice.
15. 15. Salt and pepper the soup to taste.
16. 16. Add a few drops of Tabasco sauce.
17. 17. Chill the soup well in the refrigerator.
18. 18. Serve the cold soup garnished with the reserved leek strips.

Nutrition per serving

• kcal: 111
• Protein: 8 g · Fett/Fat: 2 g · Carbs: 14 g