Next, cut the vegetables into very small pieces and blanch them in boiling water for a short or longer time, depending on the type of vegetable. Do not cook too soft!
Rinse and drain, preferably dry on a paper towel.
Mix yogurt, vegetables and sour cream and add the whipped cream.
Chill well in the refrigerator.
Serve the soup cold, garnished with a few pieces of vegetables.
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