Cucumber-Yoghurt-Soup

Name: Cucumber-Yoghurt-Soup
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1/2 Cucumber (approx. 250 g); 5 Radishes; 2 tablespoons (30 g) Corn grains; 250 g Skimmed milk yoghurt; 7-10 Tbsp salt, white pepper; 40 g Kasseler cold cuts; 1 washer Wholemeal toast bread; 1 tsp (5 g) Oil; 1/2 bunch Chives

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1/2 Cucumber (approx. 250 g)
5 Radishes
2 tablespoons (30 g) Corn grains
250 g Skimmed milk yoghurt
7-10 Tbsp salt, white pepper
40 g Kasseler cold cuts
1 washer Wholemeal toast bread
1 tsp (5 g) Oil
1/2 bunch Chives

Directions

1
Cleaning and washing vegetables. Grate the cucumber. Cut radishes into sticks. Drain corn. Season to taste yoghurt and fold in everything
2
Cut the smoked pork loin into strips. Dice the toast and fry in hot oil until golden brown all around. Wash and finely chop the chives. Sprinkle everything over the soup