Cold Vegetable Soup

Peel the cucumber and remove the stalk from the tomatoes. Set aside about a quarter of each bell pepper half, finely dice the rest. Cut the cucumber into pieces and blend with the tomatoes, half of the yogurt and the bell pepper quarters in a hand blender. Pass through a fine sieve, season with salt, pepper, crushed garlic and vinegar. Chop olives and chili. Cut washed and plucked basil leaves into strips. Stir into the vegetable soup together with the olive oil, season with a little lemon juice and refrigerate for 1 hour. Clean the young onions, remove the green stems. Cut the white parts of the onion into small cubes. Arrange soup in well chilled plates. In the middle of each 1 tbsp yogurt form, sprinkle with diced peppers and onions.

White wine

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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