Spring has arrived to Switzerland with pleasant warm temperatures. This lukewarm soup is light and refreshing and easy peasy to make – a perfect meal after a busy day in the office. Alternatively, the soup can be enjoyed chilled and is thus suitable as an office lunch or even on a hot summer day.
Sautée shallots and a garlic clove in olive oil and white wine. Blend with two peeled cucumbers and 2 dl soy yoghurt. You can core the cucumbers first if you like, but I don’t really see the idea of dehydration. It’s a soup, right. Season with fleur de sel, black pepper, fresh majoram and lime juice.
The easiest way to consume this soup is by drinking it. That’s why I like to serve it in milk bottles.