Cold cucumber soup à la Chrille

Ingredients for 4 servings:

• 2 cucumbers
• 4 garlic cloves
• 2 tbsp olive oil
• 200 ml vegetable stock
• 1 cup sour cream
• 2 tbsp vinegar
• 1 bunch of dill tips
• 1 tsp salt
• 1 pinch(s) of pepper
• some sugar
• 1 onion(s)

Instructions

Working time approx. 35 minutes; Rest time approx. 20 minutes; Total time approx. 55 minutes

Finely dice the onion and garlic cloves and sauté in a pan with olive oil until translucent. Do not peel the cucumbers; halve them and deseed them with a teaspoon. Roughly chop 1.5 cucumbers and place them in a food processor with the onions and garlic. Add the sour cream, vegetable stock, and two tablespoons of vinegar and puree everything. Season generously with salt, sugar, and pepper. Finely chop the dill and mix in. Thinly slice or cut the remaining cucumber into sticks and mix with the soup. Chill for 20 minutes in the freezer or for one hour in the refrigerator. You can also try sour cream or yogurt instead of the sour cream. Adjust the seasoning to taste and drizzle with a little olive oil when serving. Garnish with the remaining dill tips, if desired. We always serve this with mashed potatoes and bacon.