Description
Hello, dear cooks! The heat subsides, there's nothing hot do not want... That's why I come to you again with the soup... cold, refreshing... great place To cool off!!! Well, pumpkin season is still in full swing! The soup turned out great... very tasty. The next day I was going to make gazpacho, my daughter demanded to repeat a dish twice! Join us! It is very tasty!
Ingredients
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Zucchini
1 piece
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Cauliflower
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Radishes
4 piece
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Yogurt
1 l
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Horseradish
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Olive oil
2 Tbsp
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Chicken egg
2 piece
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Flour
1 Tbsp
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Garlic
3 tooth
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Greens
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Green onions
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Salt
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Lemon juice
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Water, carbonated
Cooking
Divide cauliflower into very small bits and cook in small amount of salted water until soft.
Zucchini peel and cut into very small cubes. Roll in flour mixture with salt.
Fry the zucchini in olive oil, add the cabbage, mix well. Beat eggs with salt and pepper and cover the vegetables. Bake the omelet in the oven.
Now hot to turn on the oven not want, so I just baked omelette with two sides on the pan under the lid.
Green onions cut and grind with salt until the juice.
In a saucepan pour chilled yogurt, add the crushed garlic, green onions and greens. Very good here is cilantro.
Diluted with cold sparkling mineral water to the desired consistency.
The cooled omelette cut into cubes or strips and put into a bowl.
Pour the yogurt, add a spoonful of grated horseradish (I take with lemon), a little lemon juice and garnish with chopped julienne radishes and greens. Only 20 minutes and soup is ready! Join. It is very tasty! Bon appetit!!!
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