Cold Radish Buttermilk Soup

Ingredients

• 200 g sliced cheese with peppercorns
• 6 slices rye bread
• 500 ml Buttermilk
• 200 g Sour Cream
• 150 g yogurt (1.5% fat) mild
• 0.5 bunch dill
• 1 small bundle radishes
• 1 Spring onion
• Salt
• Pepper

Instructions

1. 1.

   Whisk the buttermilk, sour cream and yogurt until smooth; season with salt and pepper. Wash and finely chop the dill. Clean the radishes, shave into thin slices, finely chop two‑thirds of them. Trim the spring onions, cut diagonally into very thin rings, set aside some green rings, and mix the remaining rings with the chopped radishes and dill into the buttermilk mixture; taste and adjust.

2. 2.

   Cut 2–4 bread slices into fine cubes. Slice two cheese slices into pieces and place the rest on the remaining bread. Distribute the chilled soup into four small bowls, garnish with leftover radishes and spring onions, add cheese strips and bread cubes, and serve together with the cheese‑bread.