The summer soup

From my own experience I can say that in summer it is a SHOW for my children to eat healthy, it happens with the heat that makes them not crave vegetables, but two years ago I discovered a recipe that, in addition to being delicious, is super nutritious and my children love it! Are you ready? Cold cucumber and yogurt soup. Furthermore, with the heat that comes, these types of dishes do not make you feel hot in the kitchen while you prepare them. This cold cucumber and yogurt soup is very simple and quick to make. Depending on whether you like it thicker or thinner, you will have to add more or less broth. A soup loaded with nutrients and a delicious flavor, ideal for summer! Ingredients 4 medium cucumbers 1 clove of garlic 2 cups unsweetened Greek yogurt 1 tablespoon vinegar 2 tablespoons extra virgin olive oil salt (between 1/2 and 1 teaspoon or to taste) 1/4 teaspoon ground white pepper 1/2 cup chopped chives 1 cup vegetable broth 2 half tomatoes, peeled and seeded Preparation Peel the cucumbers and cut them in half. Remove the seeds if necessary. Cut 1 cucumber into small pieces and set aside. Cut the other cucumber into larger pieces and blend together with the garlic, yogurt, vinegar, olive oil, salt and pepper. Beat very well. Add the chopped chives and beat again. Add the broth while whisking, until the desired consistency is achieved. Taste and add more salt if necessary. Add the cucumber pieces and the chopped tomatoes. Store in the refrigerator until gone