Number of servings: 4 pers.
Chop the liquorice brownbread into small bits and fry it in oil till they become golden. The brownbread croutons are put on a paper which soaks up the fat until they are crispy. Cucumber, mint leaves, bouillon and yoghurt are blended and tasted with salt and pepper. Serve the soup with brownbread croutons and a sprinkle of liquorice powder.