Finely blend the cucumber and the seeded bell pepper with the sour cream and whipping cream until you get a soup with a creamy consistency.
Season with salt and cayenne pepper, mix in the crushed garlic and finely chopped chili pepper, depending on the spiciness, and then pour into a deep dish and refrigerate.
Finish the cold soup with the flowers and the garden and meadow herbs.
Preparation Tip:
You can also add green pesto to the soup.
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