Cold Hungarian cucumber soup with dill

Ingredients for 2 servings:

• 2 cups sour cream
• 1 bunch of dill
• Salt and pepper, black
• e.g. milk
• 1 cucumber(s)
• some lemon juice, if desired

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refreshingly delicious on hot days

Wash the cucumber and cut off the top and bottom (flower and stem). Now hold it upright and chop crisscross across the cut surface with a slightly longer knife. It can look really chopped. Now cut down as if you were cutting cucumber slices. This technique will give you really small cucumber pieces, like the ones you get in tzatziki. I don’t know of any food processor or vegetable slicer that can do this, and it’s quicker too! Add it to the bowl. Now chop the dill. Pour the sour cream over the cucumbers, add salt and pepper, and a little milk to make the cream more runny (how runny is up to your taste—but it should be a soup, not curd). Now add the dill a little at a time. Since dill has a very strong flavor, it’s best to experiment and taste it often. Season again with salt and pepper, and you’re done. You could add a squeeze of lemon juice, but first try it with a spoon—it’s not for everyone. Best served chilled! It tastes great with fresh white bread or baguette.