Cold Soup With Olives And Anchovies

1. 1

   Heat 10 cl. of water to dissolve the stock cube and allow it to cool.

2. 2

   In a blender put the cucumbers, lemon juice, olives, anchovies, yogurt, and broth and blend.

3. 3

   Let the soup get cool for at least 2 hours.

4. 4

   When serving add a slice of cucumber in each bowl and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.