Grate unpeeled cucumbers, add a little salt, stir and wait to let them release the juice.
After a few minutes add white yogurt, sour cream and chopped garlic with spring onion.
Blend everything using a hand blender, add more salt or pepper if needed.
I usually make the cucumber soup a day earlier, to make sure it is cooled enough. If you split it into closing glasses and pack straws, it may be a great thing for trips, grill party or picnic.
More hearty version of this soup is its combination with avocado. Cut nicely ripe avocado and blend it together with all the other ingredients. The soup will be also more creamy.
Whoever likes dill can add it too. Our children don’t like it so I don’t use it.
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