This is an unlikely soup, which we serve as a starter for a spring or summer lunch or dinner: fresh, salty and very nutritious. Also ideal for those who want a light dinner.
Ingredients:
1 medium cucumber;
1/4 of red cabbage;
1 clove of garlic;
125g of yogurt;
Salt and pepper to taste;
A drizzle of olive oil;
Parsley to taste.
Preparation method:
Reserve some yogurt for garnish;
Place the remaining ingredients in a blender and blend, at maximum power, until it has a creamy texture;
Serve with chopped parsley and a drizzle of yogurt.
Purple Soup With Cucumber
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