← All recipes

🍲 Refreshing cold buttermilk soup with cucumber and arugula

270 kcal · 30 min · 4 servings

Ingredients

• salad cucumbers 1 pc.
• spring onions 3 pc.
• arugula 150 g
• buttermilk 500 ml
• sour cream 200 g
• salt pinch
• pepper, black ground pinch
• honey 1 tbsp
• bell peppers 2 pc.
• olive oil 2 tbsp
• capers 2 tsp

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Scoop out the seeds from the cucumber halves with a spoon.
4. 4. Cut about one quarter of the cucumber into small cubes.
5. 5. Set the cucumber cubes aside for later garnishing.
6. 6. Cut the remaining part of the cucumber into coarse chunks.
7. 7. Clean and wash the spring onions.
8. 8. Cut two spring onions into coarse pieces.
9. 9. Slice the last spring onion into thin rings.
10. 10. Wash the arugula.
11. 11. Shake the arugula dry.
12. 12. Tear the arugula into small pieces.
13. 13. Place the cucumber chunks, the arugula (saving a few leaves for decoration), the spring onion pieces, the buttermilk, and the sour cream into a tall container.
14. 14. Blend the ingredients until smooth.
15. 15. Season the soup with salt, pepper, and honey.
16. 16. Clean and wash the bell pepper.
17. 17. Cut the bell pepper into pieces.
18. 18. Heat olive oil in a frying pan.
19. 19. Sauté the pepper pieces briefly in the pan.
20. 20. Add the capers.
21. 21. Season the pepper and caper mixture with salt and pepper.
22. 22. Pour the cold soup into chilled bowls.
23. 23. Garnish with the spring onion rings, cucumber cubes, pepper-caper mixture, and the remaining arugula leaves.

Nutrition per serving

• kcal: 270
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 15 g