Cold cucumber soup
- 2 medium cucumbers
- 180g plain firm yoghurt
- 1 spring onion
- ½ can of white beans
- 2 tablespoons of štajerko prekmursko pumpkin seed oil
- 1 teaspoon salt
1.Open the can of beans, drain the liquid and rinse the beans under running water. Store the other half in the refrigerator.
2.Wash cucumbers and spring onions and cut into smaller pieces. Put about half of the cucumber pieces aside. Put the rest in the blender and add all the other ingredients (yogurt, salt, pumpkin oil, beans).
3.Turn on the blender and let it mix until a homogeneous thick mixture is created. Before serving, the soup can be refrigerated for any length of time.
4.Serve the soup with the saved cucumber pieces and a few tablespoons of pumpkin oil in a plate.
Product from the recipe:
Bio štajersko prekmursko pumpkin seed oil
Organically grown pumpkin seeds in the process of hot-pressing provide an authentic taste of this oil, which comes from where the pumpkins feel best.
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