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Cool down on a hot spring or summer day with this cold cucumber yogurt soup with roasted pumpkin seeds. It's a healthy and delicious way of cooling down when the weather gets too warm to bear.
The trick to making this cold soup is to grate the cucumbers and let them sit in salt for 15 minutes. This way the excess water will be removed, resulting in a creamy soup after the cucumbers have been pureed with yogurt.