Cold Cucumber Soup

Remove the skin from the cucumbers, halve, core, slice (leaving a few for garnish) and finely slice. Blend in a hand blender, adding the clear soup. Rinse and finely chop dill and fold in with crème fraîche. Season with salt, pepper and juice of one lemon and set aside to cool.

Before serving, dice bread and toast in butter. Spread evenly over soup and garnish with cucumber slices and dill.

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