Cold Cucumber Buttermilk Soup

For the cold cucumber buttermilk soup, peel and seed both cucumbers, set aside half of one cucumber, cut the other half into coarse pieces. Puree finely together with 10 sprigs of dill, buttermilk, crème fraîche, lemon juice and the sugar. Season with salt and pepper and refrigerate for 1 hour.

Cut the second cucumber into small cubes. Mix with the remaining dill the Land-Leben baked peas and olive oil. Season with a little salt and pepper.

Arrange the chilled soup in a cold plate and serve together with the baked pea-cucumber cubes and garnish the cold cucumber-buttermilk soup with fresh dill.

Preparation Tip:

Cold cucumber buttermilk soup is a delicious appetizer on hot summer days.

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