Chilled Cucumber Soup with Gravlax

Step 1:

Peel the cucumbers and halve lengthwise. Scrape out the seeds with a spoon, and finely dice.

Step 2:

Peel and chop the garlic. Rinse, trim, and chop the scallions. Mix the garlic, cucumber, and scallions in a bowl.

Step 3:

Puree the cucumber mixture with an immersion blender.

Step 4:

Add enough water until the soup has reached your desired consistency.

Step 5:

Mix in the mustard and lemon juice.

Step 6:

Add the cumin and the sugar, and season to taste with salt and pepper.

Step 7:

Rinse and dry the dill. Coarsely chop, and set some aside for garnish.

Step 8:

Stir the remaining dill into the soup. Chill in the refrigerator. Adjust the seasoning before serving.

Step 9:

Cut the gravlax into thin strips.

Step 10:

Pour the soup into cups or bowls, and top with a dollop of sour cream.

Step 11:

Use a wooden skewer to decoratively distribute the sour cream.

Step 12: