Peel, halve and seed the cucumbers, cut them into pieces and mash them finely with the chicken broth and the peeled garlic cloves. Season with salt and pepper.
Add the cream yogurt, season again and stir with the chopped dill. Refrigerate until ready to serve.
Fill the soup into soup bowls. Beat crème fraîche a little and pour into the cups form.
Tip: Use a regular or light yogurt as needed!
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