Cucumber Sheep Cheese Gazpacho

Ingredients

• 1 kg salad cucumber (2 cucumbers)
• 1 Garlic clove
• 2 Spring Onions
• 1 tsp Mustard
• 0.5 Organic lemon
• Salt
• Pepper (freshly ground)
• 0.5 tsp cumin (ground)
• 2 sprigs dill
• 100 g feta cheese
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Peel the cucumbers, cut them lengthwise in half and scoop out the seeds with a spoon, then dice.

2. 2.

   Peel and chop the garlic clove. Trim the spring onions and slice them into very thin rings.

3. 3.

   Blend everything together using an immersion blender until smooth.

4. 4.

   Season the soup with mustard, freshly squeezed lemon juice, salt, pepper, and cumin; taste and adjust. Finely chop some dill and fold it in. Chill the soup for about 2 hours.

5. 5.

   Cube the feta cheese.

6. 6.

   Toast the sesame seeds in a hot pan without oil until fragrant.

7. 7.

   Serve the gazpacho in glasses or bowls, sprinkle with feta and toasted sesame, garnish with a sprig of dill, and serve immediately.