Ingredients
- 3 dl cold vegetable bouillon
- 500 ml yoghurt, 1,5% fat
- 200 g cucumber
- 100 g radishes
- 100 g yellow sweet (bell) pepper
- 15 g fine chopped onion
- 1 tbsp chives
- 3/4 tbsp salt
- Pepper
Topping
- 50 g trout spawn
Accompaniment
- Whole wheat bread or buns
Instructions
- Cut the cucumber into sticks, and then again into thin slices. Take half the radishes and cut them into thin slices. Cut the sweet pepper into squares.
- Remove the fat from the cold bouillon and whip it with the yoghurt. Add the vegetables to the soup together with the onions, chives, salt and pepper.
- Place the soup in the refrigerator for 1/2 - 1 hour. Season the soup with salt and pepper before serving.
- Serve in deep dishes and put a teaspoon of trout spawn on each. Serve with good whole wheat bread or buns.