Slightly chop the cucumber, with or without the peel, if desired, and finely puree with the yogurt and garlic.
Stir in the sour cream and season with salt and pepper.
Sprinkle the cucumber soup with finely chopped fresh dill and serve with baked peas.
Preparation Tip:
Cucumber soup is a cooling dish for hot days. The soup can be spiced up with a few squirts of freshly squeezed lime juice and some wasabi paste.
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