Cut off a piece of the cucumber and set it aside, peel the rest and roughly dice. Peel the garlic and shallot and puree with the cucumber pieces, oil, yoghurt, sour milk and mint. Put something into the fridge.
Season the cucumber soup with salt, pepper, sugar and lemon juice. Spread over four soup cups or plates.
Wash, shake off and finely chop the dill. Use a pearl or ball cutter to cut out small balls from the piece of cucumber that was set aside (or finely dice the cucumber) and sprinkle with the dill over the soup.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.