• Ingredients

  • Cucumber: 4

    Bread without the crust: 4 slices

    Water: 250 ml

    White wine vinegar: 1 tablespoon

    Red onion: 1

    Olive oil: 2 tablespoons

    Salt and pepper: to taste

    Low-fat cream: 4 tablespoons

    Herbs for garnish: to taste

    Cold Cucumber Soup

    Preparation
    Method:

    Place in a blender the cucumber without skin or seeds, cut into pieces, the bread, the sliced onion, water, vinegar and olive oil. Place the lid on and blend until a creamy consistency is obtained. Season with salt and pepper and place in the refrigerator for one hour.

    Serve into individual bowls, pour a tablespoon of low-fat cream into each dish and garnish with herbs and cucumber pieces.