Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg cucumber (s)
- 1 clove (s) garlic, diced
- 1 onion (s), red, diced
- 300 g yourt (whole milk)
- 0.75 liter ¾ buttermilk
- 150 g crème fraîche
- salt and pepper
- sugar
- 1 tablespoon lemon juice
- 1 bunch dill
- 1 bunch cress
Print Recipe
Pin Recipe Instructions
- Peel the cucumber. Remove and discard the seeds. Cut into roughly 2-3 cm pieces.
- Place cucumber pieces in a tall container and puree with a hand blender or food processor until smooth, about 2 minutes.
- Transfer puree to a large bowl. Add the diced garlic, diced red onion, yogurt, buttermilk, and crème fraîche. Mix well.
- Season with salt, pepper, and sugar to taste. Stir in the lemon juice, dill, and cress.
- Taste and adjust seasoning as needed—the soup should taste slightly tangy.
- Refrigerate for at least 1 hour until chilled.
- Divide into serving bowls and garnish with fresh dill and cress. Serve cold, optionally with fresh baguette bread.
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