Cut the tips of the cucumbers and peel. Cut along and remove the seeds. Chop. Chop the chives both white and green. Chop the mint leaves. Lique the cucumbers with the broth. Incorporate yoghurt, cream and lemon juice. Liquefare until a cream is left. Pour into a bowl. Incorporate the mint, stir and refrigerate until serving.
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Ingredients to make cold soup of cucumbers and mint: |
1/2 kg cucumber (s) 1/2 tooth (s) (s) pressed 5 chives (s) 2 cup (s) chicken broth 1 natural yoghurt 1/2 cup (s) cream cream cream cream cream cream cream cream cream cream cream cream 1/2 lemon (s) your juice 5 sheet (s) mint (leaves) sal and pepper at ease |