Cold Cucumber Soup with Dill

Chop the shallot and the garlic clove and sauté them in a small amount of olive oil in a frying pan. Then transfer to a cold plate and cool.

cool down.

Remove the skin from the cucumber and cut it into pieces. Mix the pieces with the yogurt or buttermilk using a blender.

Then add the borage, cayenne pepper, dill, sugar, vinegar, the steamed shallot and the soup cubes. Season with pepper and salt. Still keep the mozzarella, a few dill threads and the borage flowers for garnish.

If there are no flowers, cut a few fine strips from the leaves.

Chill the soup in the refrigerator. If you are in a hurry, you can add egg cubes to water and put the baking dish in the ice bath.

Before serving, garnish the cucumber soup with the dill threads, borage flowers and mozzarella slices.

Tip: Use a regular or light yogurt, yes, as needed!

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