Ingredients for 4 servings
3 cucumbers, chopped, peeled and deseeded
1 small piece of peeled ginger (15 gr. approx.)
1 fresh onion (white part only)
300 gr. of strained yogurt
1 garlic clove
60 gr. Olive Oil
1/4 bunch of mint
coarsely crumbed rusks
100 gr. of artichoke in oil ARTEAT
1 soup spoon mint leaves
a few roasted pumpkin seeds
1/4 a tea spoon chili flakes
a little extra virgin olive oil
Place all ingredients in a blender and purée until you have a smooth velvety soup. If necessary add a little milk to make the soup more liquid. Let the soup in the refrigerator for at least 1 hour to cool thoroughly before serving.
Place the soup into bowls. In the center place the artichokes, mint, pumpkin seeds, drizzle with a little olive oil, a few chili flakes and serve.