Iced creamy yogurt soup recipe
Iced Creamy Yogurt Soup recipeThis article was published by: Matthew
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|300 g||fresh goat cheese, i.e. Chavroux|
|500 ml||greek yogurt|
|250 ml||vegetable stock|
|2 tbsp||cashew kernels, chopped|
InstructionsBlend together cheese, yogurt, stock and oregano. Cool thoroughly. Blend shortly again until frothy.
Serve with chopped cashews.
ca. 5 min
Grade of difficulty:
Calories per portion:
Reference: Iced creamy yogurt soup recipe
Recipe type: xarchivex
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