John Myers
Ingredients for 6 servings:
- 2 cucumbers, or more aromatic mini cucumbers if desired, about 800 g
- vegetable broth
- 500 ml buttermilk
- 2 tsp horseradish, freshly grated
- 1 bunch of herbs for green sauce
- 1 clove(s) garlic
- nutmeg
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes
low-calorie and refreshing
Peel the cucumbers, scrape out the cores, and finely dice them. Place the cucumber cubes in a pot and simmer with a little stock—just enough to cover the bottom—for about 15 minutes. Too much liquid would make the soup too thin and watery. Meanwhile, wash the herbs thoroughly, remove any thick stems, and roughly chop them. Finely dice the garlic and simmer with the chopped herbs and cucumber cubes for another 5 minutes. Remove the pot from the heat and let everything cool. Add the buttermilk and horseradish to the cucumbers in the pot and mix well. Season to taste with salt, pepper, and nutmeg, and blend until smooth. I used two blenders. Chill the soup in the refrigerator, and if it has settled a bit, stir again before serving. Tip: Serve the soup in attractive glasses with a thin slice of toasted bread or a stick of celery or cucumber. Garnish with a spoonful of crème fraîche and fresh chopped herbs.
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