Cold cucumber soup with rucola

The light and refreshing taste of this dish is ideal for hot summer days

Ingredients

• Cucumbers 800-900 g
• Garlic 2 cloves
• Rucola 1 bundle
• Basil 5-7 branches
• Mint 1-2 branches
• Parsley 5-7 branches
• Water 120 ml
• Olive oil 180 ml
• Red wine vinegar 3 tbsp. spoons
• Salt taste

Directions

1. Cut the cucumbers and garlic into large pieces. Chop arugula and other greens.
2. Use a blender to chop the cucumbers and garlic together with water.
3. Add all the greens and beat again until smooth.
4. Pour in the oil and vinegar, add salt and beat for another 10-15 seconds.
5. Put the prepared soup in the refrigerator for 2-3 hours so that it cools well