Tarator à la Pommi

Ingredients for 3 servings:

• 1 cucumber(s)
• 500 ml buttermilk
• 100 ml crème fraîche
• 1 m.-sized onion(s)
• 2 garlic cloves
• ½ bunch of dill
• 3 sage leaves
• 2 tbsp olive oil or linseed oil
• e.g. sunflower seeds
• n. B. Pepper, black
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

My variation of the famous Bulgarian cold cucumber soup

Wash the cucumber, dry it, and cut it into small cubes. Peel and finely dice the onion and garlic. Finely chop the dill and sage leaves. Grind the sunflower seeds in a mortar and pestle. Combine the buttermilk, crème fraîche, oil, onion, garlic, and sage in a measuring jug and puree. Stir in the dill and sunflower seeds. Season with salt and pepper. Mix the cucumber cubes and the soup in a bowl. Cover the bowl tightly and let the tarator sit in the refrigerator for at least four hours. To serve, divide the soup into bowls and garnish with a few thin slices of cucumber and sage leaves. Freshly baked flatbread goes particularly well with this soup.