No power of heat! So that you too can keep a cool head, this cold soup is almost perfect. The cucumber provides plenty of liquid and lets the skin shine freshly. Meanwhile, buttermilk and yoghurt ensure an adequate supply of bone-supporting calcium and muscle-strengthening protein.
If you prepare this cold dish the day before, it can stay in the fridge longer; this brings more flavours and even more refreshment.
Peel the cucumber and dice half. Thinly slice the rest. Peel the garlic. Add the garlic, diced cucumber, yogurt, sour cream, and dill to a blender, then puree. Stir into the buttermilk, and season to taste with sugar, lemon juice, salt, and pepper. Chill in the refrigerator until ready to serve.
Sprinkle the cucumber slices with salt, and rest for 20 minutes. Rinse off and pat dry. Stir into the soup. Transfer to bowls, sprinkle with parsley, and drizzle with 1 teaspoon of olive. Serve immediately.