John Myers
Cold Cucumber Soup >>
The perfect cold cucumber soup >> recipe with a picture and simple step-by-step instructions.
- 500 g Cucumber
- 3 Shallots
- 2 tbsp Sunflower oil
- Salt
- Black pepper from the mill
- 25 g Croutons
- 2 tsp Butter
- 1 tbsp Sesame seeds
- 100 g Whipped cream
- 1 tbsp Lemon juice
- Peel and halve the cucumber and scrape out the stones. Cut the pulp into cubes. Clean and finely dice shallots. Heat the oil in a saucepan, fry the shallots until translucent. Add the cucumber and season with salt and pepper. Cover and simmer for about 20 minutes.
- In the meantime, toast the croutons in the melted butter. Add the sesame seeds and toast them briefly. Then let it get cold.
- When the cucumbers are soft, puree the soup with the hand blender and leave to cool in the refrigerator. Whip the cream until stiff and stir into the cold soup. Season again with lemon juice, salt and pepper. Distribute on plates and sprinkle with “bread and sesame brittle”.
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