Cold cucumber soup with salmon crostini

1. Peel, de-seed and coarsely dice the cucumbers. Peel the garlic. Pluck some dill sprigs for the garnish and set aside.

2. Finely puree the cucumbers and all the ingredients up to and including the lime juice, season to taste with salt and pepper and chill for approx. 30 minutes.

3. Heat the pan on highest level up to the roasting window, switch to a medium level and roast both sides of the baguette slices uncovered for approx. 5 minutes until golden brown.

4. Clean and cut the radishes into fine slices. Distribute the smoked salmon on the baguette slices and garnish with the radishes and dill. Put the soup in bowls and serve with lukewarm salmon crostini.