Cucumber cold soup with peppers and croutons

Ingredients for 4 servings:

• 2 stewed cucumbers, alternatively salad cucumbers
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 bunch of dill
• 2 tbsp olive oil
• 1 tbsp vegetable broth, instant
• 2 tbsp cornstarch
• 250 g sour cream, or créme fraîche
• 500 ml buttermilk
• 3 tbsp vinegar (herb vinegar)
• 2 slices of toast
• 1 m.-large bell pepper(s), yellow
• 1 bunch of spring onions
• Cayenne pepper
• Salt
• n. B. water

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

Clean and peel the cucumbers, and halve them lengthwise. Scrape out the seeds with a spoon. Roughly dice one cucumber. Peel and finely dice the onion and garlic. Wash the dill, finely chop the stalks, and set the dill fronds aside. Heat 1 tablespoon of oil in a saucepan and sauté the onions and garlic. Add the diced cucumber and dill stalks, sauté briefly, and deglaze with 500 ml of water. Bring to a boil, stir in the stock. Cover and simmer for about 10 minutes. Finely dice the second cucumber. Mix the starch and 2-3 tablespoons of water until smooth. Use this to thicken the cucumber soup. Stir 2/3 of the diced cucumber, sour cream, and buttermilk into the soup and puree everything. Season to taste with salt, herb vinegar, and cayenne pepper. Chill the cucumber soup for 1/2 hour. Meanwhile, dice the bread. Toast in 1-2 tablespoons of hot oil, turning occasionally, until golden brown. Drain on kitchen paper and let cool. Trim, wash, and dice the bell peppers. Trim, wash, and finely slice the spring onions. Mix with the bell peppers and the remaining diced cucumber. Finely chop the dill sprigs, reserving a few for garnish, and stir into the cold soup. Serve the cucumber soup in cups. Sprinkle with the croutons and diced vegetables. Garnish the cucumber soup with the remaining dill sprigs.