Everybody in my family knows that broth is my favourite soup. But when I think about cooking and eating it when it is 30C outside, I feel hotter. On these summer days I definitely recommend light and refreshing cold soups.

Until now I have made cold beet soup with chard as the base ingredient. My husband and my dad both like this kind of cold soup. Today I tried a new version of cold soup. Cold cucumber soup with natural yoghurt with dill and peppermint leaves was excellent. You may serve it with hard boiled eggs or new potatoes.

The recipes comes from from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.

Ingredients (for 4 people)
800g of natural yoghurt
4 fresh new cucumbers
2 tablespoons of minced peppermint leaves
4 tablespoons of minced dill
2 cloves of garlic
4 eggs
salt and pepper

Clean the cucumbers, cut the ends and grate them (with the skin on). Crush the garlic, add to the cucumbers, spice it up with salt and pepper and mix it in. Add the yoghurt, peppermint and dill. Stir the soup. Serve chilled with a hard-boiled egg.

Enjoy your meal!

Read also:
Cold beet soup – the most summery soup
Cream of beetroot soup
Bilberry soup