In fact, this soup is called "Green gazpacho", but I decided to rename it. By analogy. Since I have "Golden gazpacho" why not come "from emerald"?!! And the taste of it absolutely extraordinary... a wonderful combination of cucumber, Apple and a slight, almost imperceptible, the aftertaste of garlic... Try it, it's incredibly delicious)))
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Prepare all the necessary products to have everything at hand.
Cucumbers and apples to clear (a piece of cucumber aside for garnish), coarsely chop and place in the bowl of a blender. Add half of the broth and yogurt, the lemon juice and beat well at high speed until smooth puree.
Pour puree into a saucepan, dilute the remaining broth and yogurt to the desired consistency, add salt and pepper to taste. Put into the refrigerator for 3-4 hours, even at night.
Shortly before serving, slice the pepper and deferred cucumber into small cubes, chop the mint and cilantro. Mix well.
In a chilled dish pour the soup, add the garnish, drizzle with a little olive oil and sprinkle with nuts or sesame seeds to taste.
Can ingredients do not mix and apply here!