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  • Author: Hilton Berlin
  • Yield: 10 shooters 1x


  • 3 medium sized cucumber
  • 2 Granny Smith apples
  • Juice of half a lemon
  • Sugar
  • Salt
  • Pepper
  • Greek Yoghurt (garnish)
  • Dill sprigs (Garnish)


  1. Wash and peel cucumbers and apples.
  2. Then quarter the apple and cut the ends off cucumbers and cut into long wedges.
  3. Using a juice extractor, extract the juice from cucumber and apple placing in a bowl over ice; save the fine pulp for later.
  4. Add the salt and pepper to taste
  5. Then add the lemon juice a bit at a time checking until the desired tartness.
  6. Plastic wrap the bowl and place in the refrigerator for 6 hours to chill down.
  7. Chill the serving bowls in the refrigerator or shot glasses in the freezer.
  8. 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.
  9. Serve topped with dollop of Greek yogurt and dill garnish.
  10. Serve in frosty shot glasses as a passed appetizer or canape.
  11. Or a chilled bowl as a soup course.
  • Category: Appetizer
  • Cuisine: Berlin
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