Or cold yogurt soup
Ingredients for 2 people:
400 g soy yogurt
½ to 1 dark-skin zucchini (very fresh) or cucumber
1 small clove of garlic
Salt and pepper
2-3 sprigs of fresh dill
2-3 sprigs of parsley
Beat the soy yogurt in a deep bowl until smooth and creamy. Dilute with a little cold water. Determine the quantity related to the preferred thickness of soup (150 ml are enough for me). Then, salt and pepper, drizzle with oil and sprinkle with fresh dill and parsley. Stir well to distribute evenly the ingredients and have the oil absorbed by the yogurt.
Rinse the vegetables. Cut the cucumber into small cubes and the radishes into thin slices. Press the garlic clove. Add all the vegetables in the bowl. Stir again.
Refrigerate until serving time.