Cucumber soup with smoked salmon

Ingredients for 3 servings:

• 3 large cucumbers
• 1 tbsp sunflower oil
• 1 tsp salt
• pepper
• 1 large onion(s), finely diced
• 200 ml water
• ½ cup cream
• 100 g smoked salmon, striped
• 1 small bunch of dill
• 2 slices of toast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Starter for fish lovers

Wash and peel the cucumbers, and halve them lengthwise. If the inside contains seeds, be sure to scrape out any soft parts with a teaspoon to ensure the seeds are removed. Then cut the cucumbers into small cubes. Sauté the diced onions in a little oil until translucent, but do not brown them. Add the diced cucumbers, salt, and pepper, and sauté for 5 minutes, stirring occasionally. Meanwhile, wash the desired amount of dill, shake it dry, and chop the stems. Cut the salmon into strips. Toast the bread or baguette slices. Now add the water to the cucumbers, stir, and simmer gently for 5 minutes with the lid closed. Remove the pot from the heat and puree the cucumbers using a hand blender until finely chopped. Add the cream and bring everything back to a boil. Immediately sprinkle the soup with salmon and dill and serve! Cut the toasted toast in half diagonally and serve with the soup.