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57
Recipes
Cold cucumber soup
Heat up.
Source: Tiptopf, © 2008 Schulverlag plus
1
dl
water
Season, allow to cool, pour into measuring jug.
2 tsps vegetable
stock
Garnish soup with finely cut small cubes of cucumber and dill.
Serve with garlic bread, herb bread, crisp bread rolls or savoury crisps.
Peel, cut into pieces, add.
1 cucumber,
approx. 400
g
Cut in halves, remove the cores, cut finely, add.
1
⁄
4
peperoncino
Season, mix. Leave to cool. Serve soup.
a little salt,
pepper, dill
Add.
3
dl
curdled milk
180
g
natural
yoghurt
tips
Recipe for the triple blade attachment
Содержание TM33141
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