Chilled Cucumber Soup
|Plain yogurt||1 1⁄3 Cup (21.33 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Egg||1 , hard-cooked|
|Paprika pepper||1⁄2 Teaspoon|
Place the yogurt in a bowl.
Peel and grate the cucumber.
Mix the yogurt and grated cucumber, cover and leave in the refrigerator overnight.
The day, add the salt and pepper, pour in the buttermilk and the stock and mix well.
Shell the egg and chop finely.
Ladle the soup into bowls and sprinkle with chopped egg and paprika.