Here it is, my second guest Post straight from the recipe book of Mama Lovestone.
You might think “Isn’t this cold Cucumber and Basil Soup more of a summer dish”. Well, I won’t contradict. But hey, there is an other half of the world that has summer time right now. So this is for all you people that enjoy a warm climate right now or that simply don’t care and like to enjoy some cold creamy soup when it snows – just like me.
You can prepare it the day before and it only takes you about 10 Minutes to make this super savory soup.
It’s a great dish to serve in small glasses at the Buffet or also as an appetizer.
That certain something comes from the Noilly Prat, a french Wermouth. If you can’t find that brand, you could also use “Martini extra dry”. Not the same taste, but it would work. The Original Recipe is with greek yoghurt, but I “veganized” the recipe (replaced with soy yoghurt) and as I have tried both ways before, I must say, there is no taste difference. This Soup is simply a taste bomb!
Find this Recipe Here or go to “Appetizers”.
Happy weekend to everyone with many many tasty highlights of course!
Emily
Lovely Delight Bite 
Wow, a green dream . . . 🌴🌴🌴
🙂
sorry , soll keine Kritik sondern nur eine Anregung sein, Basilikum ist was Würze betrifft nicht unbedingt die richtige Wahl für Gurken. Ist auch nicht meine Erfindung , sondern eine Jahrhundert alte Kombi. Dill ist das Richtige.Gruß
dill kann auch wunderbar schmecken und passt ganz klassisch zur gurke. das ist ja das tolle am kochen, finde ich: ein spiel mit den geschmäckern 🙂