Peel the cucumbers and cut them in half
lengthwise. Scoop out the seeds with a teaspoon and dice the cucumbers.
Transfer the cucumbers to a blender. Add the dill, mustard, vinegar,
yogurt, and pepper. Puree until completely smooth. Transfer to a mixing
bowl and refrigerate.
Heat a small Teflon sauté pan over medium
heat. Add the mustard seeds and toast them until they turn gray; take
care that they do not burn. Partially cover the sauté pan to keep the
seeds from jumping out. Remove from the heat and cool. Just before serving, stir half the chopped
radishes into the soup. Ladle the cucumber soup into shallow-rimmed soup
plates and sprinkle with the remaining chopped radishes. Garnish with
the dill sprigs and the toasted mustard seeds.
This is a simple soup with great taste and
definitely an eye-catcher. When it comes to choosing what kind of
cucumber to use. We prefer the long European variety, which has almost
no bitterness in the skin. They must be young.