Ice-cold Green Bean Soup with Dill Yogurt

Cook the beans in boiling salted broth for 3-4 minutes until crisp, then remove and refresh in salted ice water.

Sauté the finely chopped onion and crushed garlic in two tablespoons of olive oil, then add a quarter of the beans and steam until completely soft. Pour in the broth, add the mascarpone, season with salt and pepper, and blend thoroughly until creamy, then strain through a fine sieve.

Finely chop the dill with half a clove of garlic and a pinch of salt, then mix with the Greek yogurt.