Cold fermented pickle soup | Refreshing summer soup
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Quick
Kifli Kukták
Frissítő, hűsítő nyári krémleves ropogós kovászos uborkával, kapros görög joghurttal és fokhagymás kovászos kenyérkrutonnal.
Ingredients
Preparation method
Preparation and blending
Cut the fermented pickles into smaller pieces, and set aside 2 tablespoons finely diced for serving. Also measure out about 150 ml of the pickle juice.
Place the chopped fermented pickles, Greek yogurt, sour cream, crushed garlic, and half of the finely chopped fresh dill into a blender or a deep bowl.
Pour in the pickle juice and olive oil, then season with a little salt and freshly ground black pepper. Blend until completely creamy and smooth.
Chef's tip
The soup will be even more refreshing if you refrigerate it for 1-2 hours before serving, or drop 1-2 ice cubes into the bowl when serving.
Made with lactose-free Greek yogurt and sour cream, it can also be safely enjoyed by those with food sensitivities.
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