Cold pureed pâtisson soup with yogurt, mint and pine nuts
The light, refreshing and cold puree soup in the below combination won me over with flavor, have made it many times and will make it many more times. I highly recommend it!
Ingredients:
For 1 serving
- patisson – 1 pc (about 250 g);
- small onion – 1 pc;
- fresh mint – 2 sprigs;
- water – 1 tbsp;
- natural yogurt – 125 ml;
- cedar nuts ;
- sea salt, ground black pepper;
- smoked paprika – optional;
- olive oil
Cooking cold pureed pâtisson soup with yogurt, mint and pine nuts:
Wash the cucumber and cut into small cubes.
To the onions, add the chopped patisson, finely chopped mint and water. Simmer until the cucumber is cooked through, about 15 minutes. Season to taste with salt 5 minutes before cooking.
Remove the pan from the heat and cool.
Pour the contents of the pot (adjust the liquid content, the soup should not be very liquid at this stage) into a blender, puree. Pour the resulting mixture into the saucepan, add the pine nuts and chill in the fridge for about 20 minutes.
Pour the soup into a blender and puree.
Cooled soup remove from the refrigerator, add yogurt, stir well, pour into a plate. Garnish with pine nuts, mint leaves, optional pepper, a splash of olive oil and a sprinkle of smoked paprika.
Garnish with pine nuts, mint leaves, optional pepper, a splash of olive oil and a sprinkle of smoked paprika.
Allow to serve.
Happy appetite!
