Cucumber and Young Pea Soup

If you've ever made fresh cucumber puree soup, this recipe is for you. The soup is incredibly good, and most importantly, it can be served both cold and hot, which is very important for our latitudes and especially for the cold summer. It comes out fresh, bright and tasty. A real hit of the season, regardless of the weather.

Ingredients

• 2 medium cucumbers
• 500 ml vegetable broth
• 250 g young green peas
• 1 small bunch of green onions + more for garnish
• 1 head of romano or lettuce
• 4 tbsp. l. thick natural yoghurt
• 3 tbsp. l. extra virgin olive oil
• croutons from Borodino bread and a few sprigs of cilantro for decoration
• salt, freshly ground black pepper

Directions

1. Boil 750 ml of water in a saucepan. Chop the green onion. Heat half the oil in a skillet, add the chopped onion and cook, stirring constantly, for 3 minutes until the onion becomes soft.
2. Peel and seed the cucumbers, cut into thin slices. Add to the skillet with the onion and simmer for 2-3 minutes.
3. Disassemble the salad into leaves and pick with your hands. Place the peas, cucumbers, lettuce, and sautéed onions in boiling water. Add broth, remaining olive oil, reduce heat, cover saucepan and cook soup for 5 minutes.
4. Beat the soup with a blender in mashed potatoes, salt and pepper, pour into bowls. When serving, stir in the yogurt into the soup, add chopped green onions and cilantro (if using), sprinkle with croutons. The soup can be served hot or cold.