Cucumber cold soup: A refreshing twist on a summer classic

Upon hearing the word "cold soup," everyone immediately thinks of the pink composition made from beet greens. But not me. My favorite cold soup, prepared by my grandmother, is made from a different vegetable. The taste of this soup hasn't changed in 30 years, and I'm still the biggest fan in the family.

Cold soup is a soup whose natural habitat is hot weather. It's precisely during such times that this cold vegetable dish (well, usually it is indeed beet greens, which we've already written about) achieves its most tremendous popularity. No wonder—the refreshment from cold soup is perfect for high summer temperatures. I must, however, note that, in my case, a different version of cold soup than the classic one works better. My grandmother taught me this during my youth.

Cucumber cold soup — Grandma's specialty—has always tasted the best to me, and the old lady still prepares it. However, we cannot always see each other in the summer, so I had to learn how to make this specialty myself. As it turns out, it's not all that difficult. And although my cold soup may not taste as good as my grandma's, the secret is probably in who's serving it rather than the ingredients. Conclusion? It's worth adding some magic to your dishes, even if only serving them to your loved ones.

Ingredients:

• 6 pickling cucumbers
• 1/2 clove of garlic
• 14 oz plain yogurt
• salt, pepper
• 1/2 bunch of dill
• 2 eggs
• a handful of potatoes

Instructions:

1. Wash and peel the cucumbers. Grate them using a coarse grater and mix with the garlic pressed through a garlic press. Then, add the plain yogurt and seasonings (salt and freshly ground pepper). Finally, add finely chopped dill.
2. Place the cold soup in the refrigerator. In the meantime, cook the potatoes and eggs.
3. When the soup is icy, take it out of the fridge and mix it with the potatoes. Place the eggs on top, and it's ready. Grandma's cold soup awaits you—enjoy it the next hot day. Bon appétit!