Cold Cucumber Soup

Cut a piece of one cucumber into small pieces and set aside for garnish. Remove the peel from the remaining cucumber and the second one, roughly dice and mix with salt in a baking bowl. Stand for 10 minutes. Meanwhile, rinse the herbs, toss dry and chop hard stem ends. Remove peel from shallot and garlic cloves and chop coarsely. Cucumber cubes with her shallot, juice, kitchen herbs and garlic in the blender jug of the food processor form and finely grind. Add yogurt and crème fraîche and whip until creamy. Pour into a serving bowl, season with sugar, pepper and a little lemon juice and refrigerate until ready to serve. Cut the reserved cucumber and a radish into very thin slices. Serve the cucumber soup with these and garnished with dill sprigs. Cucumber soup is a very refreshing summer soup, which can be served as an entrée as well as an evening snack with hot garlic bread. Tip: If the soup is served on the spot after preparation, you can add a few ice cubes and perhaps replace a cup of yogurt with thick sour cream or possibly whipped cream fraiche. The soup becomes even more substantial if you sprinkle hard-boiled, chopped egg on top.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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