for 4 people

Stock

1 tbsp	olive oil
2	shallots, coarsely chopped
1	garlic clove, coarsely chopped
4 dl	chicken bouillon

Soup

2 ½ dl	buttermilk
1	cucumber, cut into pieces
1 slice	toast bread, torn into pieces
1 ½ tbsp	apple vinegar
¾ tsp	salt
a little	pepper

To serve

½ bunch	radishes, very thinly sliced
½ bunch	chives, finely chopped
2 sprigs	dill, torn into pieces
1 tbsp	olive oil

How it's done

Stock

Heat the oil in a pan. Add the shallots and garlic, sauté for approx. 5 mins. Pour in the stock, bring to the boil. Remove the pan from the heat, leave to cool.

Soup

Pour in the buttermilk, add the cucumber, toast bread and vinegar, puree, season. Cover and chill for approx. 1 hr.

To serve

Serve the soup, top with the radishes, chives and dill, drizzle with the olive oil.

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