Ok so I made a cool, healthy, vegetarian soup and I had to go and spoil it all by adding bratwurst chips. I’m cranky like that. Cucumber Yogurt Soup with Bratwurst Chips may seem a bit congruous. However, I assure you, it’s delicious.
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Let’s start with these bratwurst chips. They are super simple to create. Slice bratwurst into thin coins. Then, place them on a parchment-lined baking sheet and bake for 15 minutes. I used thin bratwurst. however, if you are using the extra fat ones, bake them for 20 minutes. Consequently, bratwurst becomes delicious crispy crunchy meat chips. Just a warning, once you make these, I am not responsible if you can’t stop. They are addictive on their own.
The Cold Cucumber Soup with Bratwurst Chips itself is ridiculously easy. It is definitely a recipe for lazy cooks. Seriously. You don’t even have to peel the cucumber. Roughly chop the cucumber. Then, place it in a food processor (or blender). Add the yogurt, fresh dill, lemon juice and vegetable broth in a food processor and puree. Season with salt and pepper, then chill the soup for 30 minutes. Additionally, the recipe is a lovely chilled soup to serve in warm weather.
I reserved some of the chopped cucumber pieces for garnish. However, this is optional. If you want to lighten this soup up, use low fat or non-fat yogurt instead of the full-fat version. Serve this Cucumber Yogurt Soup with Bratwurst Chips as a course for 6 people. However, it’s also an adorable idea to serve it in shooter glasses with a tiny spring of dill and the bratwurst chips on the side.
Cucumber Yogurt Soup with Bratwurst Chips
Ingredients
- 1 large cucumber
- 1/4 cup chopped fresh dill, plus a few sprigs for garnish
- 2 cups full-fat yogurt
- 2 tablespoons lemon juice
- 1 cup vegetable broth
- Salt and freshly ground pepper to taste
- pinch of sugar
- 2 bratwurst
Instructions
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Cut the cucumber into pieces and place in a food processor or a blender. Reserve some of the pieces for garnish, if desired.
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Add the yogurt, lemon juice, chopped dill and vegetable broth.
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Puree the mixture. Season with salt and freshly ground pepper to taste.
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Place in the refrigerator and chill for 30 minutes.
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Preheat the oven to 350 degrees Line a baking sheet with parchment paper.
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Slice the bratwurst into thin coins.
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Arrange on the baking sheet, place in the oven and bake for 15 minutes.
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Remove from oven, blot the excess grease with a paper towel and let cool completely.
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Place the cucumber soup into bowls or glasses, top with the fried bratwurst, garnish with, chopped cucumbers, dill sprigs and serve.
Like this Cucumber Yogurt Soup with Bratwurst Chips? Try some of these other warm-weather soup ideas:
