For the cucumber soup, peel the cucumber and garlic cloves. Roughly chop the cucumber and chop the garlic cloves. Add the sheep yogurt and puree the whole thing. Season with herb salt and olive oil.
If the soup is too thick, you can mix in some buttermilk. Pour into plates, finely chop radishes and garnish the soup with them.
Olive leaves can also be used for decoration.
Preparation Tip:
You can also use other herbs like dill, mint or cress instead of olive herb. If you want, you can also add some ice cubes. This cucumber soup is an ideal appetizer on hot days.
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