Cucumber Cold Soup

Ingredients

• 2 cucumbers
• 50 g Yogurt (3.5% fat)
• 50 g crème fraîche
• 5 ice cubes
• 1 lemon (freshly squeezed)
• 2 lemon slices (from one organic lemon)
• Salt
• 0.5 tsp chili powder
• 2 dill sprigs (coarsely chopped)
• 1 dill sprig (for garnish)

Instructions

1. 1.

   Place the lemon slices in cold water to soak briefly. Peel one cucumber, then cut both cucumbers into large pieces; set aside 1/3 of the unpeeled cucumber. Blend the cucumber pieces with yogurt, crème fraîche, salt, chili powder, ice cubes, dill, and lemon juice in a stand mixer, then transfer to a bowl and chill on ice.

2. 2.

   Grate the remaining cucumber into fine slices. Remove the lemon slices from water, pat dry, and finely chop them along with their skins. Serve the chilled cucumber soup in pre-cooled bowls, top with 2-3 cucumber slices, sprinkle chopped lemon, and garnish with small dill sprigs.