Blend the cheese cubes for 2 seconds until the soup takes on an extra delicate appearance with small juicy lumps from the cheese
Serve in a tumbler glass or long drink glass with a straw
Slice the cucumber in 4 slices on the long side, remove the kernel and cut into small cubes. Remove the top 4 cm of the asparagus (use as decoration when finishing the soup) and remove the bottom 2 cm before cutting into small cubes. Bring 2 l of water to the boil, add the green peas and stir for approx. 2 min. Remove the hard outer layer of the lemongrass and chop the remaining very finely. Add the chopped asparagus to the peas and boil for 1 min. more. Drain the greens and cool them down directly with cold streaming water. Add the greens into the blender and mix up with the cucumber and lemongrass. Now add 1 clove of garlic and the green chili (jalapeno pepper) into the blender and mix together. Then add the yoghurt and fresh mint and blend again before finishing with salt and lemon juice to your taste. Finally, add the white cheese cubes and blend in very shortly (approx. 2 sec.) to keep the structure of the cheese. Blanch the sugar snap peas and the tops of the asparagus for 1 min. and drain them before decorating the soup.