Cold cucumber soup



Sigdal quinoa and oats gluten free
2 cucumbers
125 ml Greek yogurt
3 tablespoons of fresh lemon juice
1 clove of garlic
1/3 cup fresh dill 1/4 cup fresh parsley
2 tbsp. tarragon
65 ml olive oil



Peel and core the cucumbers. Coarsely dice them.

In your blender, combine the diced cucumber with the Greek yogurt, lemon juice, garlic, herbs and olive oil. Blend for 2 minutes on high speed.

Season with salt to taste.

Refrigerate for half a day to allow the taste to develop.

Adjust seasoning with salt and spices as needed.

Pour your soup into bowls, and sprinkle with pieces of Sigdal's gluten-free quinoa and sunflower crunch.





photo copyright: mariasilje

With Sigdal, dare healthy excess!