Cold buttermilk cucumber soup

Ingredients for 2 servings:

• 2 cucumbers
• 1 m.-sized onion(s)
• 1 clove(s) garlic, more to taste
• 1 tsp, heaped ginger, finely chopped
• 6 vine tomatoes
• 1 tsp, heaped basil, frozen or fresh to taste
• 1 tsp, heaped garden herbs, frozen
• 2 tsp, heaped dill, frozen
• ½ liter buttermilk
• 1 tbsp olive oil
• 100 g sausage (hunting sausage)
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light summer meal

Cut the sausage into 2 mm cubes. I use cold cuts, which are already cut one way, and you just need to cut them into sticks and cubes. Finely dice the onion. Peel and finely chop the ginger. Heat the oil in a non-stick pan, but don’t let it get too hot. Add the onions, sausage, and ginger to the pan and fry patiently over medium heat. It should have a roasted aroma, but only turn light brown. Finely chop the garlic. Peel the cucumbers and finely grate them into a bowl using a vegetable grater. Add the garlic to the pan and stir constantly. As soon as the garlic smells (and before it smells sharp and burnt), add the cucumbers, stir, and simmer over low heat for 10 minutes. Meanwhile, finely dice the tomatoes. Remove the pan from the heat and add the herbs and tomatoes. You can vary the herbs a lot, but a good amount of dill is important. Stir in the buttermilk, let it sit for a few minutes, and then refrigerate. Serve lukewarm to cool.