Cold fermented pickle soup | Refreshing summer soup

Cut the fermented pickles into smaller pieces, and set aside 2 tablespoons finely diced for serving. Also measure out about 150 ml of the pickle juice.

Place the chopped fermented pickles, Greek yogurt, sour cream, crushed garlic, and half of the finely chopped fresh dill into a blender or a deep bowl.

Pour in the pickle juice and olive oil, then season with a little salt and freshly ground black pepper. Blend until completely creamy and smooth.