Cold Yogurt Soup with Scallions and Sprouts
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- For Kaltschale
- ¼ Cucumber
- 2 garlic cloves
- 600 grams Yogurt (low-fat)
- 100 grams Crème fraiche
- salt
- freshly ground peppers
- ½ lemon (juiced)
- 1 yellow Bell pepper
- 1 small Fennel bulb
- 150 grams soybean sprout
- 3 scallions
- 2 Tbsps olive oil
- 1 dried chili pepper (ground)
Preparation steps
1.
Peel and half the cucumber lengthwise. Remove the seeds and finely grate. Peel and pass the garlic through a press. Mix the garlic and cucumber with the yogurt and creme fraiche. Season to taste with salt, pepper, and a dash of lemon juice.
2.
Rinse and quarter the peppers. Remove the seeds and julienne. Trim the fennel, remove the stalk, and finely grate. Rinse the sprouts and blanch in salted water, then drain well.
3.
Rinse, trim, and slice the scallions on a bias. Adjust the seasoning of the yogurt mixture i necessary. Spread onto plates. Mix the fennel with the peppers, sprouts, and scallions. Mix in the olive oil and 1 tablespoon of lemon juice. Arrange over the top of the yogurt. Sprinkle with salt and pepper, and serve.
