Cold cucumber soup with spicy yogurt in shots

Ingredients:

Cucumber soup

• 1 long seedless cucumber, sliced ​​1cm thick.
• Coarse salt and freshly ground black pepper
• 1 teaspoon of honey
• Additionally: 45 ml shot glasses.

Sauce

• Half a small jalapeño pepper, stemmed and thinly sliced
• 1 teaspoon of honey
• 0.5 tsp hot smoked paprika
• 0.5 tsp cumin
• 0.5 cup white yogurt
• 0.5 tsp red wine vinegar
• Coarse salt
• 1 cucumber, sliced ​​into sticks
• Juice of half a lemon
• Freshly ground black pepper

Preparation:

1. Place the English cucumber slices in a blender and add 1/4 cup cold water. Blend on low speed until smooth (be careful not to incorporate too much air into the soup). You may need to stop the blender to push the cucumbers toward the blade. Season with salt and pepper, and drizzle with a little honey for a little sweetness. Transfer the soup to a small bowl, then transfer to a larger bowl filled with ice water to chill, about 3 hours.
2. Prepare the sauce:
   
   Meanwhile, combine the chili pepper, honey, paprika, and cumin in a small bowl and mash well with the back of a spoon to combine. If you have a mortar and pestle, use them! Add the yogurt and vinegar. Season with salt.
3. Just before serving, sprinkle the cucumber sticks with lemon juice, season with salt and pepper. Stir the soup again and ladle into small glasses. Drizzle with yogurt sauce, garnish with cucumber sticks, and serve immediately.