Yogurt Cold Bowl with Cucumber

Peel cucumbers, cut in half lengthwise, remove seeds and finely dice. Dice feta cheese, peel garlic clove. Pit olives, cut into six parts, peel tomatoes and cut into small cubes.

Pluck mint and dill and chop coarsely. Remove crust from bread, cut into cubes and toast in a little butter until golden.

Mix yogurt with feta cheese, milk, cucumber, oil, a little bit of black olives, mint and dill, squeeze garlic and add, season with red wine vinegar, salt and pepper. Set aside to cool for a good hour.

Dressing:

Pour cold dish into iced soup bowl, top with diced tomatoes, bread croutons and remaining olives and garnish with dill sprig.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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