Soup

Gluten-Free Cold Soup

Name: Gluten-Free Cold Soup
Total time: 20 min
Yield: 4 servings
Ingredients: 3 tablespoon strained yogurt; 1 small tea glass yogurt; 3 tablespoon boiled buckwheat; 1 teaspoon mint; 1 teaspoon dill; 1 teaspoon olive oil; 0.5 teaspoon garlic powder; 1 cup water; 0.5 teaspoon salt

Duration

20 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp

Ingredients

Servings:

3 tablespoon strained yogurt
1 small tea glass yogurt
3 tablespoon boiled buckwheat
1 teaspoon mint
1 teaspoon dill
1 teaspoon olive oil
0.5 teaspoon garlic powder
1 cup water
0.5 teaspoon salt

Step-by-Step Preparation

Speed:1x

Place 3 tablespoons of strained yogurt and 1 small tea glass of regular yogurt into a deep mixing bowl. Using a wire whisk, gently whisk for approximately 1-2 minutes until the yogurts reach a smooth and homogeneous consistency.

After whisking, slowly add 1 cup of water to the mixture and continue to stir constantly to thin out the consistency of the soup.

Take 1 teaspoon of olive oil into a small sauce pan and heat slightly. Add the boiled buckwheat and 0.5 teaspoon of garlic powder to the pan and sauté over medium heat for approximately 2 minutes until the buckwheat release their aroma and become crispy.

Remove the aromatic and crispy buckwheat you prepared from the heat and let them cool for a while at room temperature.

Add finely chopped mint, dill, and salt to the yogurt soup base and mix well.

As the final step, add the prepared roasted garlic-flavored crispy buckwheat to the soup and blend gently so that the flavors of all ingredients merge. After letting the soup rest in the refrigerator for at least 15-20 minutes, portion it into serving bowls and serve cold.

Chef's Tips

Be sure to move slowly and use a wire whisk when adding water to ensure the yogurt achieves a smooth consistency.
Be careful not to burn the buckwheat while roasting; it is enough for them to become slightly crispy.

Alternative & Optional Ingredients

You can increase the amount of strained yogurt according to your taste, or use kefir instead of water to increase the probiotic value of the soup.
You can also choose fresh herbs instead of the dried mint and dill inside.

Gourmet Recommendations

Before adding the buckwheat to the soup, they can be lightly roasted in olive oil with garlic powder to give the soup a layered aroma and a crispy texture.
You can drizzle a few drops of high-quality extra virgin olive oil over the top during the serving stage.

I Made It & Reviews

No one has rated this recipe yet. Be the first to rate it!

Share Your Experience

Your Rating

Your Comment

Add Photo (Optional)

Select a photo of the dish you made

Nutrition Facts

Per Serving

Calories75 kcal

Protein5 g

Carbohydrates7 g

Fat3 g

Fiber 1 g

Sugar 3 g

Keep exploring

Continue in this category

Soup

Lentil Soup in Restaurant Style

30 min

Soup

Vegan Taco Soup

30 min

Soup

Zucchini Lentil Soup

30 min

Soup

Cold Legume Soup

20 min

Soup

Quinoa with Chickpeas and Vegetable Soup

35 min

Soup

Green Lentil and Zucchini Soup

40 min

Back

Soup

Gluten-Free Cold Soup

Duration

20 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp