Cold Cucumber Soup

For the cucumber soup, peel the cucumber, grate finely, season with a little salt and put in the refrigerator. Do not pour off the cucumber water.

Chop the dill finely. Remove the skin from the garlic and crush it.

Put yogurt, garlic, oil and nuts in a hand mixer and puree well. Season with salt and pepper, fold in the sour cream.

Pour the dressing over the cucumber shavings and mix well.

Divide the soup evenly in plates, garnish with dill and a few walnut kernels and bring to the table ice cold.

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