Cucumber Soup with Buttermilk

Ingredients

• 1.5 cucumbers
• 1 Garlic clove
• 150 g plain yogurt
• 100 g Sour cream
• 0.25 bunch dill
• 300 ml buttermilk
• 0.5 tsp honey
• 1 tsp lemon juice
• Salt
• Pepper
• 0.25 bunch Parsley
• 4 tsp olive oil (for drizzling)

Instructions

1. 1.

   Wash the cucumber, pat dry and roughly cube half of it. Slice the remaining cucumber into thin rounds. Peel the garlic clove, wash the dill, then combine the cucumber cubes, yogurt, sour cream, garlic, and dill in a blender and puree until smooth. Stir in the buttermilk and season with honey, lemon juice, salt, and pepper. Refrigerate until ready to serve.

2. 2.

   Meanwhile, sprinkle salt over the cucumber slices and let them sit for 20 minutes. Wash and dry the parsley, shake off excess water, finely chop it, and set aside a portion for garnish. Rinse the cucumber slices, pat dry, then stir them into the soup with the remaining parsley. Spoon onto plates, sprinkle with additional parsley, drizzle each serving with 1 tsp olive oil, and serve.