Remove the peel from the cucumbers, remove the seeds and cut into cubes. 4/5 of them in the beef broth with the chopped onion, a little bit of salt and pepper about
20 min, grind. Grind the remaining cucumber pieces with cress and chives. Put everything in the refrigerator.
Before serving, combine both purees, add crème fraîche, juice of one lemon and Tabasco, bring to table in cups. At the table in each cup a shot of sparkling wine form. Serve with warm toast wedges.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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