in Soup Recipes

Iced cucumber soup a la Maja

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Ingredients for 2 servings:

  • 450 g cucumber(s)
  • 300 ml buttermilk
  • 2 tbsp parsley
  • ½ tsp Tabasco
  • 2 pinches of salt
  • 1 pinch(s) black pepper
  • 1 pinch(s) of Fondor

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

First, peel the cucumber, halve it lengthwise, and remove the seeds. Then cut it into even-sized pieces and place it in a blender. Add the spices and buttermilk and blend everything thoroughly. Then refrigerate for at least 2 hours. If you like, you can use other herbs instead of parsley. A cool addition to your meal, especially during the hot season.

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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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Iced cucumber soup a la Maja