Cucumber Yogurt Soup with Walnuts and Rose Petals

If you want to serve raisins in the soup, cover the dried fruit with boiling water in a small bowl. Soak for about 30 minutes, then drain.

Place the ingredients for the soup in a stand mixer, in several portions if necessary, and puree. In between, stop the blender every now and then to loosen the ingredients from the sides of the bowl and blend so that everything is pureed evenly. Season the soup carefully – you may need to add a splash more lemon juice, white balsamic vinegar or extra virgin olive oil, not necessarily salt and pepper.

Chill the soup and serve in small bowls garnished with raisins, chopped walnuts, cucumber sticks, dill and rose petals.

Preparation Tip:

Cucumber soup is wonderfully adaptable and can be dressed in many ways. For example, instead of rose petals and chopped walnuts, salmon tartare or fine pieces of hot smoked salmon can be served in it. Warm diced hard-boiled egg or sautéed shrimp are also possible. Or you can use basil instead of dill and almonds instead of walnuts, then the soup gets an Italian character. Serve on top of finely diced tomatoes and plucked basil leaves (dressed with vinaigrette) or an almond-basil gremolata.

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