Cucumber Cold Dish with Grilled Shrimps

Peel the spring onion and cut into small pieces.

Wash and dry the cucumber and cut it in half lengthwise. Scrape out the seeds with a teaspoon. Then roughly cut the cucumber into pieces.

Wash the parsley, shake it dry and put it in a tall container together with the dill and the pieces of spring onion and cucumber.

Peel the garlic clove, cut it into small pieces and add it as well.

Add the sour milk and puree all the ingredients with the help of a blender.

Season with salt and pepper and the lemon juice and refrigerate for at least 2 hours.

Before serving, sprinkle the shrimp with a little lemon juice, skewer them on 2 skewers and fry them in a little olive oil on both sides.

Season the cold cucumber soup again and pour into prepared, preferably chilled, plates. Place the skewers with the grilled shrimp on the edges of the plates glass.

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