Cold Cucumber Soup with Amandín Organic Chicken Stock2013-08-29
- Yield : 4
- Servings : 4
- Prep Time : 30m
- Cook Time : 0m
- Ready In : 30m
September is upon us and in Spain we’re only just starting to say goodbye to summer. So today we’ll go for a cold soup with our Organic Chicken Stock. The season for soup, broth and cooler weather is coming, so we’ll begin it with a chilled cucumber soup.
Cucumber comes originally from India, and has been cultivated for over 3,000 years. It was introduced to Europe by the Greeks. It’s used in a range of dishes, whether raw in salads or cooked. Cucumber soups are very popular in the north of Europe.
So follow the steps below to prepare a lovely healthy soup for everybody.
- 2 medium cucumbers.
- 300ml Greek yoghurt.
- 300ml Amandín Organic Chicken Stock.
- 2 tablespoonfuls of walnut oil.
- 1 large clove of garlic, crushed.
- 3 tablespoonfuls of finely-chopped fresh dill.
- Salt and pepper.
- 120g finely-chopped walnuts.
Peel the cucumber and dice it finely.
Beat the yoghurt up with the stock, the walnut oil, the garlic and most of the dill. Add the cucumber, mix it in well and season to taste.
Leave it in the fridge for at least 4 hours until it’s well chilled.
Add the walnuts, mix it all up and serve decorated with the remaining dill..
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