Cucumber soup

Ingredients for 2 servings:

• ½ cucumber(s)
• ½ lemon(s)
• Mint leaves
• possibly wild garlic
• 500 g buttermilk, cold or 300 g natural yogurt + 200 ml water
• 2 tbsp almond flakes
• 1 tomato(s)
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refreshing for hot summer days

Peel the cucumber and lemon, purée in a blender with the mint leaves and, if desired, wild garlic, buttermilk, salt, and pepper. Add water to desired consistency. Ladle the soup into 2 bowls or plates and chill briefly. In the meantime, score the tomato crosswise, if desired, scald it with boiling water, rinse with cold water, peel, and dice. (You can also use the tomatoes with the skin on). Briefly roast the almonds in a dry pan (be careful, they brown quickly) and let cool. Sprinkle the diced tomatoes and flaked almonds over the soup before serving. Tip: I like to drink cucumber infusion in the summer. To do this, add the specified amount of cucumber, lemon, and mint to 2 liters of water overnight and chill. Drink the water throughout the day and use the “garnish” in the soup in the evening with buttermilk and other ingredients. Instead of the tomato, you can also peel 1/2 red bell pepper with a vegetable peeler and cut it into small cubes. Garlic croutons or baking peas also taste good instead of almonds.