4 large cucumbers, peeled and diced (1 500 g)
1 medium onion, chopped (90 g)
salt and black pepper to taste
6 cups of water
1 tablespoon of fresh parsley, chopped
2 tablespoons of unflavored gelatin
1/2 cup of water
4 tablespoons of plain yogurt or sour cream mixed with lemon juice to thicken
sprigs of parsley for garnish
4 large cucumbers, peeled and diced (1 500 g)
1 medium onion, chopped (90 g)
salt and black pepper to taste
6 cups of water
1 tablespoon of fresh parsley, chopped
2 tablespoons of unflavored gelatin
1/2 cup of water
4 tablespoons of plain yogurt or sour cream mixed with lemon juice to thicken
sprigs of parsley for garnish
In a large pot, combine the well-rinsed and diced cucumbers, onion, salt, black pepper, and water
Let it come to a boil and then simmer for 1 hour
Strain through a fine-mesh sieve or blend until smooth, then squeeze out any excess liquid and whisk in the parsley
Dissolve the gelatin in hot water, then mix with the warm soup and whisk until dissolved
Let it cool and pour into a shallow baking dish or mold, 30 x 45 cm, and refrigerate until firm
Cube the soup and serve individual portions, topped with a dollop of sour cream or yogurt and garnished with parsley
Serve chilled for 8 hours.
