CUCUMBER BROTH WITH CREME FRAICHE AND FRESH DILL

CUCUMBER BROTH: The cucumbers are peeled. Blend the cucumber peels, the dill stems, the garlic and the honey together with 500 ml water. The mixture is strained through a fine sieve so that we are left with a broth. Season with lemon for acidity (you may also use vinegar). Add salt and pepper to taste. Let it cool in the refrigerator.

The sour cream is seasoned with salt, black pepper and lemon zest. The radishes are cut into strips, and the cucumbers into small cubes.

Serve in a deep plate, placing the sour cream in the middle. Garnish with the dill leaves, place the radishes and cucumbers around the sour cream and pour the broth over everything. If you like the aroma of cold-pressed olive oil, you may add a few drops.