Ingredients
- 3 large cucumbers
- 2 liters of buttermilk
- 1 organic lemon (juice & some zest)
- Salt & freshly ground pepper
- 1 bunch of fresh dill
- 100g flour
- 250g Büsum crabs (North Sea crabs, already peeled)
- Some cress or finely chopped spring onion for garnishing
preparation
1. Prepare the cucumbers: Wash the cucumbers, roughly peel them (if the skin is thin, you can leave some of it on), halve them lengthwise, and remove the seeds with a spoon. Then roughly dice them.
2. Blend the soup: Blend the cucumber pieces with buttermilk, lemon juice, and lemon zest in a blender or with an immersion blender until smooth. Season with salt and pepper.
3. Add dill: Finely chop the dill and stir it into the soup – reserve some for garnish.
4. Chill: Let the soup sit in the fridge for at least 1 hour and let it cool completely.
5. Serve: Serve in chilled bowls or glasses. Add about 2–3 tablespoons of Büsum crabs to the soup per serving, garnishing with fresh dill and, if desired, cress or spring onions.
