Cold yogurt and fermented pickle soup

Name: Cold yogurt and fermented pickle soup
Total time: 15 min
Yield: 1 servings
Ingredients: 12.5 g Bread; 125 g Pickled Cucumber; 125 g Pickle brine; 0.75 g Garlic; 6.75 g Olive oil; 50 g Greek yogurt; 0.25 g Salt; 0.13 g Black pepper

SoupStarterLunch losemaintain vegetarian

15 min

Easy

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Dice the crustless bread and soak it in the pickle brine while you prepare the other ingredients.
Dice the fermented pickles. Reserve 1-2 tablespoons of diced pickle for the garnish.
Add the soaked bread with its brine, the diced pickles, garlic, olive oil and Greek yogurt to a blender. Season with salt and pepper and blend until smooth.
Chill the soup in the refrigerator for at least 1-2 hours before serving.
Ladle into bowls. Garnish with the reserved pickle cubes and a little freshly ground black pepper.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.