Ingredients
Scale
- 3 medium sized cucumber
- 2 Granny Smith apples
- Juice of half a lemon
- Sugar
- Salt
- Pepper
- Greek Yoghurt (garnish)
- Dill sprigs (Garnish)
Instructions
- Wash and peel cucumbers and apples.
- Then quarter the apple and cut the ends off cucumbers and cut into long wedges.
- Using a juice extractor, extract the juice from cucumber and apple placing in a bowl over ice; save the fine pulp for later.
- Add the salt and pepper to taste
- Then add the lemon juice a bit at a time checking until the desired tartness.
- Plastic wrap the bowl and place in the refrigerator for 6 hours to chill down.
- Chill the serving bowls in the refrigerator or shot glasses in the freezer.
- Note: the juice from my extractor is only liquid, so I added some pulp back into the soup to support the floating yogurt garnish and make it more like a gazpacho.
- Serve topped with dollop of Greek yogurt and dill garnish.
- Serve in frosty shot glasses as a passed appetizer or canape.
- Or a chilled bowl as a soup course.
- Category: Appetizer
- Cuisine: Berlin