Summary

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

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Instructions

1. Peel the cucumber. Remove and discard the seeds. Cut into roughly 2-3 cm pieces.
2. Place cucumber pieces in a tall container and puree with a hand blender or food processor until smooth, about 2 minutes.
3. Transfer puree to a large bowl. Add the diced garlic, diced red onion, yogurt, buttermilk, and crème fraîche. Mix well.
4. Season with salt, pepper, and sugar to taste. Stir in the lemon juice, dill, and cress.
5. Taste and adjust seasoning as needed—the soup should taste slightly tangy.
6. Refrigerate for at least 1 hour until chilled.
7. Divide into serving bowls and garnish with fresh dill and cress. Serve cold, optionally with fresh baguette bread.