Bulgarian cucumber soup

Ingredients for 4 servings:

• 1 cucumber(s), slim, dark green
• 100 g crème fraîche
• 12 walnuts
• 1 tsp salt
• 1 bunch of dill
• 1 garlic
• some olive oil
• Salt and pepper, freshly ground
• 500 g kefir or yogurt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the cucumber, halve it lengthwise, and scrape out the seeds with a teaspoon. Cut the flesh into small cubes, sprinkle with salt in a bowl, and chill. After a while, drain off any excess liquid and squeeze the cucumber cubes a little. Add the peeled, freshly squeezed garlic clove and salt to the cucumbers in the bowl and mix thoroughly. Stir in the kefir or yogurt and crème fraîche. After peeling, crush or chop the walnuts in a mortar. Add half of the finely chopped dill to the soup along with the nuts, whisk in the olive oil—how much you use depends on your taste—and season with freshly ground pepper, if desired. Chill the soup until completely cold and then enjoy it with bread from deep plates on hot summer days. Sprinkle each plate with the remaining dill first.