Cucumber and garlic soup
2 spring onions
2 teaspoons olive oil
2 cucumbers, washed and chopped (keep the skin)
8 cloves garlic, finely chopped
500 ml vegetable broth from 1 cube
200 ml sour cream
1 tbs wild garlic pesto (optional)
Sauté the onions briefly in olive oil.
Add cucumbers, stir.
Add the garlic, cover with broth and bring to the boil.
Reduce heat and cook covered for a couple of minutes. Remove from heat.
Mix vegetables and broth in a food processor until smooth.
Stir in cream and pepper.
If you wish, add the wild garlic (bear's garlic) pesto.
Serve hot or chill to serve as "gazpacho".