Ingredients for 4 people:
1 cucumber (approx. 500 g)
½ bunch mint
1 small clove of garlic
500 ml buttermilk
250 ml milk
grated peel and juice of 1 untreated lime
salt, pepper
a few dashes of Tabasco (green)
1 pinch of sugar
1 tomato
Preparation:
1. Rinse the cucumber, cut off ¼ and set aside. Rinse the mint (remove a few leaves for garnishing) shake dry and chop coarsely. Peel garlic and chop finely.
chop.
2. Put buttermilk, milk, cucumber, mint and garlic in a blender and blend vigorously. Add grated lime zest and season with salt, pepper, Tabasco and sugar to taste. Blend again until smooth. Refrigerate for 2 hours.
3. Cut cucumber in half lengthwise, scrape out seeds with a spoon and dice flesh. Scrape out the seeds with a spoon, dice the flesh and refrigerate.
4. Rinse tomato, cut into quarters, remove seeds and chop into small cubes. Add lime juice to cucumber soup, mix again briefly and add the cucumber cubes. Serve cucumber soup sprinkled with tomato cubes and garnish with mint leaves.
Preparation time: approx. 25 minutes
Cooling time: approx. 2 hours
Nutritional values per person approx.:
Calories: 130
joules: 542
Protein: 5,9 g
Fat: 6,3 g
Carbohydrates: 11 g
(FoodCentrale by ddp images)
