Summary

Ingredients

• 200 g cucumber (s), unpeeled, rouhly diced
• 150 g sour cream
• 1 bunch dill or 25 g frozen
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 clove garlic, fresher, roughly diced
• 1 small spring onion (s), cleaned, cut into rings
• 2 tablespoon lime juice
• 0.5 ½ lime (organic), zest it
• 1 pinch cumin powder
• Salt and pepper from the mill
• possibly sugar

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Instructions

1. Put all ingredients (except salt and pepper) in the order shown in a tall mixing bowl or a stand mixer. When preparing it, be sure to note the difference according to the tip.
2. Thoroughly puree all ingredients with the hand blender or in a blender. The consistency can also be adapted to personal preferences through the length and intensity of the pureeing.
3. If you like it with more structure and a little chunky, it is better to puree less intensely. If you try again and again in stages, you can easily find out your preferred structure.
4. Finally, season with salt and pepper. If you like it a little sweeter, a little sugar won`t hurt either.
5. The recipe can also be easily varied with other fresh herbs. With coriander towards Asia, with Italian herbs towards Mediterranean.
6. Tip: If you want to make either a salad dressing or a fresh dip, the only difference is that you remove the inner core of the cucumber for the dip before further preparation. This gives the dip a firmer consistency, as the core consists almost entirely of water.