Cucumber soup

Ingredients for 2 servings:

• 3 large cucumber(s), cold
• 3 cups of crème fraîche
• 1 clove(s) garlic
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Puree the chilled cucumbers—peeled or unpeeled, depending on your preference—and transfer to a bowl. Chop the garlic, press it, or add it to a blender. Then mix the crème fraîche with the cucumber mixture (Tip: If you prefer a lighter version, you can use sour cream or, even lighter, yogurt instead of crème fraîche). Season the cucumber soup with salt and pepper to taste (be careful with the salt here—cucumber soup does need a bit of salt to give it the necessary kick, but if you’re not careful, you can easily oversalt the soup). I would refrigerate the soup for about half an hour to allow the garlic flavor to develop a little more. This soup is a very light, filling dish on warm days. My suggestion: Enjoy the soup ice cold. A fresh baguette also goes well with the soup.