Summary

Ingredients

• 2 cucumber (s), possibly also more aromatic mini cucumbers, which about 800 g
• Vegetable broth
• 500 ml buttermilk
• 2 teaspoons horseradish, freshly grated
• 1 bunch herbs for green sauce
• 1 clove garlic
• nutmeg
• salt and pepper

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Instructions

1. Peel the cucumber, scrape out the core and dice the cucumbers. Put the cucumber cubes in a saucepan and simmer for about 15 minutes with a little broth, really only enough to cover the base. Too much liquid would make the soup too thin and watery.
2. In the meantime, wash the herbs thoroughly, remove thick stems and roughly chop them. Chop the garlic and cook with the chopped herbs for another 5 minutes with the cucumber cubes. Take the pot off the stove and let everything cool down.
3. Add the buttermilk and horseradish to the cucumber in the saucepan and stir well. Season to taste with salt, pepper and nutmeg and mix really finely in a blender. For me it was 2 mixer fillings. Chill the soup in the refrigerator and, if something has settled, stir again before serving.
4. Tip:
5. Serve the soup in beautiful glasses with a thin slice of toasted bread or a stick of celery or cucumber. Garnish with a spoonful of crème fraîche and fresh chopped herbs.