Koele komkommersoep

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1 komkommer
zout
peper
3 tomaten
1 bosje radijs
10 groene olijven
10 zwarte olijven
300 gr gekookte ham
1 liter taptemelkyoghurt
1 teentje knoflook
verse fijngehakte groene kruiden

Schil de komkommer, snijd hem in kleine blokjes, bestrooi die
met zout en
laat ze twee uur staan.
Maak de tomaten en de radijs schoon.
Ontpit de olijven en snijd ze in zeer kleine blokjes.
Snijd ook de ham heel klein.
Giet de yoghurt in een kom met zout, peper en knoflooksap en
roer van dit
mengsel met de mixer een gladde massa.
Doe als vulsel blokjes tomaat, radijs en de olijven in.
Zet de soep koel weg.
Doe in elke soepkop één of twee blokjes ijs en
schenk daarop de soep.
Strooi er gehakte kruiden over, b.v. selderij, peterselie en
zeer fijn
geknipte bieslook.