Guatemalan Cucumber and Bell Pepper Soup

Frankly speaking, we know little about Guatemalan cuisine. We practically do not know anything. But this soup was once made by our friend who lived in Guatemala for several years. He claimed that this is a favorite national food. Maybe he exaggerated - but the soup turns out to be excellent - fresh, light, healthy ...

Ingredients

• 700 ml chicken stock
• 400 g strong cucumbers
• 1 medium onion
• 1 large red bell pepper
• 1 tbsp. l. vegetable oil
• salt, freshly ground black pepper
• parsley, yogurt for serving

Directions

1. Peel and seed the cucumbers if desired (if they are too large). Finely chop the onion and bell pepper. Heat oil in a heavy-bottomed saucepan, add vegetables, fry, stirring occasionally, until soft, 10 minutes.
2. Pour warm broth into a saucepan, bring to a boil, cook over medium heat, covered with a lid, 10 minutes. Pour the soup into a blender, whisk into a smooth puree.
3. Return the soup to the pot, season with salt and pepper, and heat (but do not boil). Serve with a spoonful of yogurt in each bowl and sprinkle with chopped parsley.