Yogurt Cucumber Soup

Ingredients

• 2 cucumbers
• 2 fresh garlic cloves
• Salt
• 1 handful dill
• 2 stalks tarragon
• 400 g yogurt
• 200 ml Buttermilk
• 2 tbsp olive oil
• 1 tsp lemon juice
• Salt
• black pepper (ground)
• tarragon flowers (for garnish)

Instructions

1. 1.

   Wash the cucumbers, trim the ends and cut them lengthwise in half. Then grate them roughly. Peel the garlic, chop it and finely grate with a pinch of salt. Rinse the dill and tarragon, shake dry, pluck off leaves and finely chop.

2. 2.

   In a bowl combine yogurt with buttermilk, add the grated cucumber, dill and garlic, and mix well. Chill for about 30 minutes. Before serving, stir in olive oil and ice‑cold water (about 250 ml) until desired consistency is reached. Season with lemon juice, salt and pepper, then ladle into bowls.

3. 3.

   Serve garnished with tarragon flowers.