This chilled soup is perfect for hot summer days. The Hungarian version of the recipe was written for borsa.hu by Ízbolygó.
Ingredients:
3 and a half middle-sized cucumbers
200 milliliters sour cream
200 milliliters milk
300 milliliters organic plain synbiotic yogurt (runny, sourish)
2 teaspoons Dijon mustard
Salt
Freshly gound black pepper
Pinch of sugar
Juice of half a lime
1 teaspoon white balsamic vinegar
1 large bunch dill (optional)
Method:
Peel the cucumbers and blend 3 of them with milk, sour cream and yogurt. Add mustard, lime juice, white vinegar, salt, pepper, sugar and blend some more. Cut half a cucumber into small cubes and add to soup. If desired, finely chop dill and add to soup. Refrigerate until serving.
