- 2 cucumbers
- 1 green apple
- 2 stalks celery
- 1 clove garlic
- 1 cup Greek yogurt (150 g)
- 1 cup fresh herbs parsley, mint, dill
- 2 limes
- 2 tbsp olive oil
- Sea salt
- Black pepper
- Slice the cucumbers, celery, and green apple
- Add Greek yogurt, herbs and the balance of ingredients.
- Use a food processor or blender and blend everything until you have a smooth soup.
- If the soup looks too thick, add a little water to thin it out.
- Serve this soup straight away at room temperature.
- If you prefer a chilled soup then keep it in the fridge for around two hours prior to serving it.
- Or store it in the refrigerator for up to 2 days.
- Serve with a drizzle of olive oil, sprinkle over some fresh chopped herbs.
- https://lacuisinedegeraldine.fr/en/cold-cucumber-soup#recipe-video
