Cucumber soup at its finest

Ingredients for 4 servings:

• 2 snake cucumber(s), depending on size
• 1 large onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 bunch of dill
• ¾ liter vegetable broth
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, very simple

Peel and deseed the gherkins. (I always use the peels and seeds for my smoothie.) Cut the gherkin flesh into pieces. Peel and dice one large onion and one garlic clove each. Sauté the diced onions in a little olive oil until translucent. Then add the garlic and gherkin flesh and braise for about 5 minutes, stirring frequently. Pour in the vegetable stock and let everything simmer for about 10 minutes. Roughly chop a bunch of dill; the stems can be used as long as they aren’t woody. Add the dill to the soup. Then puree everything in a blender. A high-performance blender is best, as this makes the soup the smoothest. A hand blender will also do, though. Season the soup with salt and pepper and serve hot or cold later. My guests always think there’s a lot of cream in the soup and are surprised that it sits so lightly on the stomach and doesn’t fill you up after just one bite. Enjoy!