Cold Cucumber Soup with Egg

Remove skin from cucumber, scrape out core, dice cucumber, blanch in boiling hot salted water for 1-2 minutes. Remove, rinse with cold water, drain.

Grind 2/3 of the cucumber cubes. Bring clear soup with pepper, coriander, chopped borage and sugar to boil, then cool.

Peel the egg, take out the yolk, mash it and mix it with the juice of one lemon and mustard. Add to the clear soup and season.

Add cucumber puree and cubes, chopped egg white and chopped dill. Toast slices of white bread, rub with garlic, dice and add to the soup.

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