in Soup Recipes

Cold cucumber soup

updated

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Ingredients for 4 servings:

  • 2 cucumbers (500 g each)
  • 100 g smoked salmon
  • 200 g yogurt
  • 1 tbsp sour cream
  • 4 tbsp dill, chopped
  • salt and pepper
  • some lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

with salmon

Peel the cucumbers, halve them lengthwise, and scoop out the seeds with a spoon. Cut into small pieces, sprinkle with salt, and let stand for 1 hour. Dice the salmon. Puree the cucumbers. Add the yogurt, sour cream, and dill and mix. Season with salt, pepper, and lemon juice. Serve with the salmon. Tip: You can also use North Sea crab instead of salmon, or serve the soup on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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