Iced cucumber, dill and mint soup with cream cheese-stuffed dates wrapped in bacon and honey glaze

Ingredients for 5 servings:

• 2 ½ cucumbers
• 1 bunch of dill
• 1 bunch of mint
• 250 ml cooking cream, 15% fat
• 10 pitted dates
• 50 cream cheese
• 10 slices of bacon
• Rapeseed oil or butter for frying
• some honey
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

from the show “The Perfect Dinner” on VOX from 26.10.2020

Peel the cucumbers and cut into small pieces. Purée in a saucepan with a hand blender. Add half a bunch each of dill and mint, along with the cooking cream, and purée again. Season with salt and pepper and purée again. Season to taste and add more salt, pepper, dill, and mint if desired, and purée. Place the pan in a larger pot filled with ice water and chill the soup. Open the dates in the middle and fill with cream cheese. Wrap each stuffed date with a slice of bacon and thread two dates onto a wooden skewer. Fry the skewers on all sides in a pan with rapeseed oil or butter. To serve, drizzle the bacon-wrapped dates with a little honey. Kevin prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 1 from Karlsruhe – on Monday, October 26, 2020.