Yoghurt soup with herbs and vegetables is a healthy, tasty and aromatic dish. The soup is perfect for serving during the hot season. The indicated amount of food is enough for 4-5 servings.
It is necessary
- - fresh cucumbers - 4 pcs.;
- - sweet green pepper - 1 pc.;
- - garlic - 3 cloves;
- - fresh ginger root - 1 pc.;
- - dill greens - 3 branches;
- - parsley (greens) - 3-4 branches;
- - lemon basil - 3 sprigs;
- - mint - 2 branches;
- - classic yogurt - 1.5 l;
- - sesame oil - 1 tsp;
- - vegetable oil - 2 tbsp. l.;
- - white bread - 3 pieces;
- - salt - a pinch.
Instructions
Step 1
Rinse all vegetables well with water. Remove the stalk and seeds from sweet pepper, cut into small cubes. Peel the cucumbers, chop finely. Peel the garlic, finely chop 2 cloves with a knife. Grate the ginger root on a fine grater.
Step 2
Wash the greens, dry them, sort them out. Remove rough stems. Chop the dill, parsley, basil and mint finely, toss the herbs and place in a large saucepan. Pour the greens with yogurt, salt, whisk lightly. Refrigerate the mixture for 20-25 minutes.
Step 3
Pass the remaining clove of garlic through a press and add vegetable oil to it. Brush each piece of bread with cooked garlic butter on all sides. Cut the bread into small, equal cubes. Place them on a sheet and place in a preheated oven for 5 minutes. The bread should dry out a little.
Step 4
Stir in chopped cucumbers, peppers, ginger and garlic, pour over the vegetables with a mixture of yogurt and herbs, salt if necessary. Refrigerate the soup before serving. Pour the soup into portioned bowls, season with sesame oil, garnish with cucumber slices, croutons and parsley. Summer soup is ready.
