Easy
4 people
40 min
Ingredients
200 g cucumbers
100 g Grana Padano PDO
4 medium potatoes, boiled
1 small bunch fresh mint
150 g white yogurt
½ l vegetable broth
1 small shallot
extra virgin olive oil
salt
pepper
Preparation
Chop the shallot and fry it in a non-stick pan with a drizzle of extra virgin olive oil.
Add the boiled potatoes, cut into chunks, and the cucumbers, peeled and chopped, sautéing everything for a few minutes.
Pour in the broth and cook for about ten minutes on medium heat, seasoning with salt and pepper.
When cooked, add the grated Grana Padano PDO and, using an immersion blender, purée everything until the mixture is smooth and evenly blended.
Set aside to cool and add the yoghurt, stirring well until perfectly combined.
Serve the soup cold, garnished with cucumber slices, mint leaves and Grana Padano.
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