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Cucumber and herb soup

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Origin of dish:  Europe
Type of cooking:  No cooking needed
Preparation time: 15 minutes
Ingredients (serves 4):


Cut cucumbers into 4, lengthways.
Remove seeds and cut into short slices.
Sprinkle with salt and leave to sweat for at least 2 hours in a sieve.
Chop the shallot and grind the garlic.
Whisk cream cheese briefly and add crème fraîche.
Pour in milk, the garlic, shallot, cumin, chilli and herbs. Finally, add cucumbers.
Cover and chill for 2 hours.
Pour into bowls, decorate with red pepper, black olives and a few leaves of chervil.
Add a pinch of paprika and serve.
Advice: 110 calories per person.

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