Refreshing Curdled Milk Summer Cold Soup
Soup
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This curdled milk summer cold soup is a wonderfully refreshing dish for hot days! I love how the creamy curdled milk harmonizes with the crunchy cucumber, sweet bell pepper, and fresh dill. A touch of garlic and lemon give the whole thing a special touch. The preparation is super easy and quick, ideal if you have little time. With a boiled egg, the cold soup becomes a complete meal. Perfect for a light lunch or as a refreshing appetizer at a barbecue. Try it, you'll love it!
Ingredients (11 ingredients)
-
1 piece Egg (size M)
-
1 piece Bell pepper
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0.5 piece Cucumber
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1 bunch Dill
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1 kg Curdled milk
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1 tbsp Olive oil
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1 tsp Lemon juice
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Salt
-
Pepper
-
Sugar
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1 clove Garlic clove
Preparation (6 steps)
Cook egg
Pour 500 ml water into the mixing bowl and bring to a boil for 10 min./100°C/speed 1. Place the egg in the simmering basket and cook for another 10 min./100°C/speed 1. Then quench the egg and peel it.
Prepare vegetables
Quarter the bell pepper, clean, wash and cut into small cubes. Wash the cucumber, clean and finely dice. Wash the dill, shake dry and finely chop. Peel the garlic.
Chop garlic
Place garlic clove in the mixing bowl and chop for 3 sec./speed 7. Push down with the spatula.
Prepare curdled milk
Add curdled milk, olive oil, lemon juice, salt, pepper and sugar to the mixing bowl and stir for 20 sec./speed 3.
Mix in dill
Add the chopped dill to the mixing bowl, except for 1 tablespoon for sprinkling, and fold in for 5 sec./reverse rotation speed 2.
Arrange
Arrange curdled milk in cups, sprinkle with 1 tablespoon of diced vegetables each. Peel the egg and cut into wedges. Garnish cold soup with 1 egg wedge each and sprinkle with dill. Serve the remaining vegetables and egg.
Finished cooking? Great! 🎉
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Created by
Marie Taylor
3
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
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