Cold Yoghurt Soup with Zucchini and Buckwheat

27/07/2016
Topatofrom Topato
"Let your imagination run wild, even if just in the kitchen!"
Preparation20 min.
Тotal20 min.
Servings1
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Ingredients

Preparation

Beat the yoghurt with the water to the desired consistency.

Pour in the oil and salt to taste.

Peel the zucchini and grate it; do the same for the cucumber.

Combine them with the yoghurt mixture, stir well and finally add the press garlic clove.

Distribute into 2 bowls, sprinkle with the buckwheat that's been soaked overnight and strained.

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