Peel, halve, seed and chop the cucumbers. Blend finely with yogurt, garlic and a little juice of one lemon in a hand blender. Add whipped cream and mix with a little bit of iced water to a homogeneous soup. Season with salt, sugar and cayenne pepper. Leave to cool for at least 1 hour.
Dry roast the walnuts in a frying pan and add to the cold soup while still hot.
3. soup provided that necessary re-season, fill in two cups and sprinkle with the finely chopped mint leaves.
4. it goes well with a golden brown toasted wholemeal toast.
Preparation Tip:
The cucumber soup should be stirred well before serving again, because it usually settles a little bit.