Cold Yogurt Soup with Smoked Trout

Ingredients

• 2 cucumbers
• 5 g mixed herbs (1 handful, e.g., chervil, arugula, dill)
• 1 Garlic clove
• 500 g Yogurt (3.5% fat)
• 400 ml Vegetable broth
• 2 tsp horseradish (fresh grated or jarred)
• 2 tbsp lemon juice
• Salt
• Pepper
• 200 g smoked trout fillet (skin and bones removed)

Instructions

1. 1.

   Wash, peel, halve lengthwise, and core the cucumbers. Grate one half into ribbons and set aside; roughly chop the rest. Wash the herbs, pat dry, strip leaves, setting aside a few dill tips for garnish. Peel the garlic and combine with cucumber chunks in a stand mixer.

2. 2.

   Add yogurt, broth, and herbs to the cucumber mixture and blend until smooth, adding cold water as needed. Season the soup with horseradish, lemon juice, salt, and pepper; chill for at least 30 minutes before serving.

3. 3.

   Before serving, taste again, whisk lightly, and spoon onto a bowl. Place cucumber ribbons in the center, arrange trout pieces on top, and sprinkle with reserved dill tips.