Cucumber Soup:
1,5 kg cucumbers wash and cut into large cubes without peeling: Then blend and mash together with 3 sprigs dill finely chopped, 150 g sour cream, 2 tbsp. Cucumber Vinegar, 3 tbsp. Basil Seasoning Oil and salt and pepper. Pass the mash through a fine sieve and put it in cold storage.
Tomato Yogurt:
150 g joghurt season with 1/2 clove garlic, squashed, salt and pepper, 2 tbsp. Lemon Seasoning Oil and blend with 20 cherry tomatoes, quartered, peeled.
1/2 baguette cut into slices and fry the slices in a pan in 6 tbsp. butter until they are golden and crispy. Spread the tomato joghurt on the toast and season with 1 pinch koriander, ground.
Pour the soup into iced bowls and serve the tomato-toast on the side.
serves 4
