Yoghurt-komkommersoep

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1/2 komkommer
5 dl yoghurt
2 eetlepels dragonazijn
1 koffielepel gehakte bieslook
1 koffielepel gehakte dragon
4 zure augurkjes
100 gr gepelde grijze garnalen
peper, zout

Schil de komkommer, halveer hem en verwijder de pitten.
Rasp hem fijn en roer het sap en de moes door de yoghurt.
Breng op smaak met de dragonazijn, gehakte bieslook, dragon en
peper en zout.
Laat dit in de koelkast goed koud worden.
Hak de augurkjes fijn.
Haal de soep vlak voor het opdienen uit de koelkast en roer er
de fijngesnipperde augurkjes en de helft van de garnalen
door.
Verdeel de soep over 4 schaaltjes en strooi er de rest van de
garnalen op.
Serveer deze yoghurtsoep met grissini (Italiaanse
soepstengels).