Cold Cucumber Sour Cream Soup with Crab Tails and Mozzarella Cheese

Peel cucumbers from the blossom to the stalk, cut in half lengthwise, 120 grams of cucumber into small cubes, the rest into coarse pieces.

Peel tomatoes, remove seeds, cut into small cubes. Cut mozzarella into small cubes. Dill pluck, cut coarsely. Peel garlic clove, cut into fine cubes.

Cucumber pieces, garlic and dill in a hand mixer form, pour a little vegetable soup, finely crush. put everything together in a sufficiently large bowl, add sour cream and yogurt, stir well.

Add diced tomatoes and cucumber and season with salt and pepper. Drizzle in cold pressed canola oil and incorporate.

Fry crayfish tails briefly in hot canola oil, set aside. Bake ciabatta until crisp and cut into slices.

Serve:

Arrange soup in cups or deep dish, evenly distribute mozzarella and crab tails on top, garnish with dill sprigs. Serve with fresh bread.

552 Kcal – 24 g fat – 25 g egg white – 58 g carbohydrates – 5 Be (bread units)

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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