Cold cucumber-ginger soup.
Author:
Cooking Together
Servings: 2
Cooking time: 15 min
A cold cucumber-ginger soup that will satisfy not only hunger but also thirst on the hottest day
Ingredients
| cucumbers 600 g |
| ginger root 20 g |
| spinach 60 g |
| dill 2-3 sprigs |
| cilantro 2-3 sprigs |
| mint 2-3 sprigs |
| chicken broth 300 g |
| kefir 250 g |
| white onion (small) 1 pc |
| garlic 1 clove |
| olive oil 15 g |
| sugar 1 tbsp. |
| salt to taste |
| ground black pepper to taste |
| lemon |
Instructions
Step 1
Finely dice the ginger, garlic and onion, saute in olive oil, transfer to a plate and let cool.
Step 2
Chop the peeled cucumbers and herbs into any shape, put them in the blender bowl, add the paste and blend until smooth.
Step 3
Then add the broth, kefir, salt, pepper, sugar and beat again in the blender.
Step 4
Cover the soup with foil and put it in the fridge for 1 hour.
Step 5
Serve the cold soup with a slice of lemon.
