Buttermilk cucumber soup

Ingredients for 2 servings:

• 500 ml buttermilk
• 1 cucumber(s)
• 2 small onions
• 1 tbsp olive oil
• 2 tsp vegetable broth, instant
• salt and pepper
• Cayenne pepper
• Cornstarch or flour or sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

A warm starter soup or small meal

Peel and dice the onions. Peel, wash, and finely chop the cucumber, if desired. Sauté the onions in hot oil until translucent. Briefly braise the cucumber pieces. Remove the pot from the heat and puree the vegetables. Season with vegetable stock and stir in the buttermilk. Season to taste with salt, pepper, and cayenne pepper. Thicken with cornstarch if desired. Reheat gently, if necessary. Do not overheat, or the buttermilk will curdle.