Cucumber soup

A deliciously refreshing summer soup that you eat hot.

Preparation

1. Start by washing the cucumbers. Cut 2 of them in half lengthwise and remove the seeds with a spoon. Cut the cucumber into pieces no larger than 3 cm.
2. Peel the garlic and shallots. Finely chop the shallots and press the garlic through a garlic press.
3. Place your pan on medium heat and add the olive oil. Add the shallots and garlic to the pan and sauté until translucent. Then add the cucumber pieces and turn the heat down.
4. After about 3 minutes, add the vegetable stock and bring to a boil over high heat.
5. Now turn the heat down again and gently simmer for 10 minutes.
6. Add ¾ of the cream and reserve the rest for serving. Heat briefly again and then remove the pan from the heat.
7. Use your immersion blender or blender to blend the contents of the pan into a smooth soup.
8. Slice the remaining cucumber and pour the soup into bowls.
9. Decorate your bowl with a drizzle of cream and the cucumber slices.