2 cups of plain yogurt
6 oz. of soured cream
1-2 clove garlic, minced
2 teaspoons honey
1 small lemon squeezed out. 3 tsp.
German use, grate some of the rind and sprinkle in
Fresh or dried dill, to taste
Some milk to make in blend.
Salt to taste and freshly milled pepper.
Now to flavor this up you can add some dill or mint,
Depending on your taste preference.
Garnish with a thin slices of cucumber or even very thin lemon slices. A sprig of dill works too!
First of all peel the cucumbers thinly with a potato peeler so as to leave some of the green, then slice it. Reserve a few slices to garnish the soup. Remove the seeds. Grate to yield about 3 cups.. In a food processor combine the cucumbers, yogurt, garlic, honey and some lemon juice. Process until smooth. Add some milk until the mix is creamy. Season with the spices and continue blending. Switch on and blend at the highest speed until smooth. Add a seasoning of salt and pepper and lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with cold milk.
Now stir in the chopped fresh mint or dill (my preference), cover with foil or with a lid and chill very thoroughly for several hours before serving.
Ladle the soup into individual soup bowls and float a few thin slices of cucumber very thin slices of lemon on each bowl.