Cucumber soup with yogurt and artichoke

by chef Andreas Lagos at Gastronomy Days.

Ingredients for 4 servings

The soup

3 cucumbers, chopped, peeled and deseeded

1 small piece of peeled ginger (15 gr. approx.)

1 fresh onion (white part only)

300 gr. of strained yogurt

1/2 a lemon's zest

1 garlic clove

Salt-pepper

60 gr. Olive Oil

1/4 bunch of mint

To serve

coarsely crumbed rusks

100 gr. of artichoke in oil ARTEAT

1 soup spoon mint leaves

a few roasted pumpkin seeds

1/4 a tea spoon chili flakes

a little extra virgin olive oil

Preparation

The soup

Place all ingredients in a blender and purée until you have a smooth velvety soup. If necessary add a little milk to make the soup more liquid. Let the soup in the refrigerator for at least 1 hour to cool thoroughly before serving.

To Serve

Place the soup into bowls. In the center place the artichokes, mint, pumpkin seeds, drizzle with a little olive oil, a few chili flakes and serve.