Cucumber Cold Bowl

Wash the cucumbers and cut them in half lengthwise. Scrape out the seeds with a spoon. Coarsely chop the cucumbers and run or coarsely grate them in a blender three times very briefly on high speed. Salt and let sit for about 10 minutes to draw out the water.

Meanwhile, chop tarragon, sprinkle over cucumbers, and season with freshly ground black pepper, salt, sugar, and chili. Add crème fraîche and puree with a hand blender. Leave to infuse in the refrigerator for at least 2 hours.

Wash the radishes, chop into fine sticks and sprinkle over the cold dish.

Preparation Tip:

Instead of crème fraîche, you can use stout and fat yogurt.

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