Cold Cucumber Soup with Salmon

Ingredients

• 2 cucumbers
• 1 clove garlic
• a handful chervil
• 2 sprigs dill
• 400 g yogurt (3.5% fat)
• Salt
• Pepper
• 0.5 tsp honey
• 0.5 lemon (juice)
• 100 ml heavy cream
• 2 tsp horseradish
• 2 slices smoked salmon
• 1 tbsp lemon oil or olive oil

Instructions

1. 1.

   Wash the cucumbers, trim the ends, and cut them lengthwise in half. Remove the seeds and dice half of the cucumber flesh into small cubes; cut the remaining flesh into larger chunks. Peel the garlic and combine it with the large cucumber pieces in a blender. Wash the herbs, shake dry, pinch off, set aside some chervil leaves for garnish, and add the remaining herbs to the yogurt along with the cucumbers. Season with salt, pepper, honey, and lemon juice. Blend finely while adding about 200 ml of cold water until the desired creamy consistency is reached. Chill in the refrigerator for at least an hour.

2. 2.

   Just before serving whip the cream until stiff, fold in the horseradish, and season with salt and pepper. Slice the salmon into wide strips.

3. 3.

   Taste the soup and ladle it into four bowls. Sprinkle with cucumber cubes, arrange the whipped-cream horseradish and salmon on top, drizzle with oil, season with pepper, and garnish with chervil before serving.