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Cold buttermilk and cucumber soup with rye toast

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A chilled Central European summer soup of buttermilk, cucumber and dill, with hard-boiled egg and radish, served with rye toast.

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1. Whisk the buttermilk with the chopped dill. 2. Stir in the diced cucumber and sliced radish. 3. Chop the boiled egg and add it in. 4. Chill and serve with the rye toast.