Δευτέρα, 22 Ιουλίου 2013

Cucumber soup with yogurt and artichoke














Ingredients for 4 servings


The soup


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


1/2 a lemon's zest


1 garlic clove


Salt-pepper


60 gr. Olive Oil


1/4 bunch of mint




To serve


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




Preparation




The soup
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.





To Serve


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.


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