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Anna Lewandowska

Cold cucumber and courgette soup

Grated cucumber and raw courgette salted and drained, then stirred with yogurt, garlic, pepper and plenty of dill and served chilled.
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Prep Time 15 minutes
Chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 2 servings
Course: Soup
Cuisine: Polish
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 0,75 cucumber
  • 0,5 zucchini
  • sea salt
  • 1 garlic clove
  • 0,75 cup natural yogurt
  • pepper
  • 2 teaspoons dill

Method
 

  1. Grate the cucumber and the zucchini coarsely, sprinkle with a little salt and set aside for about 5 minutes.
  2. Drain the excess water, keeping a little of it in case the soup needs thinning.
  3. Add the pressed garlic, the yogurt and pepper and stir.
  4. Sprinkle generously with dill.
  5. Chill for about an hour, then taste and adjust the seasoning before serving.

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.