Crema de pepino y yogur

ingredients

Cucumber and yogurt cream is a quick and easy cold dish to prepare, perfect to serve in summer as an appetizer or a light first course accompanied by toasted bread croutons.

To obtain a velvety cream with the right consistency, we suggest using full-fat Greek yogurt, which is thicker and more compact, and then choosing very fresh cucumbers, with firm, crunchy flesh.

Once ready, you can finish the cream with small diced cucumbers, ground ginger, herbs and chopped almonds, for a pleasant crunchy note, or you can serve it simply with a drizzle of raw oil and a mix of oilseeds.

Learn how to make cucumber and yogurt cream by following Silvia Ferrau's step-by-step explanations and helpful tips. If you love cucumber recipes, also try cucumber salad and cucumber gazpacho.

How to make cucumber soup

To prepare the cucumber and yogurt cream, first trim the cucumbers and peel them with the help of a potato peeler 1.

Collect them in a blender jug ​​and add the Greek yogurt 3.

Then flavour with the aromatic herbs and pour in the filtered lemon juice 4.

Combine 2 tablespoons of extra virgin olive oil 5.

Add salt 6, spice with a teaspoon of powdered ginger and finish with a drop of water.

Blend everything well until you obtain a thick, velvety cream 7.

Divide the cucumber and yogurt cream into individual bowls 8.

Garnish with a few cucumber cubes and chopped blanched almonds 9.

Complete with a few sprigs of dill and 2-3 fresh mint leaves and drizzle with a drizzle of raw oil 10.

Bring the cucumber and yogurt cream to the table 11 and serve.

Advice

For a fresh and aromatic touch, we blended the cucumbers in a blender with a little ground ginger, the strained lemon juice, a few mint leaves, and a sprig of dill. If you prefer, you can replace the lemon with lime and then opt for other aromatic herbs of your choice, such as basil or coriander.

If you have any leftovers, the cucumber and yogurt cream can be stored in the refrigerator, in an airtight container, for up to 1 day.