in Soup Recipes

Cold cucumber soup

updated

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Ingredients for 2 servings:

  • 1 cucumber(s)
  • some salt
  • some horseradish (creamed horseradish)
  • some mustard
  • 200 ml buttermilk, possibly more
  • 1 dashes lemon juice
  • 2 sprigs of dill
  • 2 stalks of parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for hot summer days, for buffets, brunches or as a starter

Finely chop the cucumber (you can use the peel if you like). Place the cucumber pieces in a tall container, add half of the buttermilk, and puree everything. Season with mustard, horseradish, and salt. Add the remaining buttermilk and stir. Season with a squeeze of lemon and pour into glasses. Garnish each glass with a dill sprig or parsley crown. Serve with warm baguette or ciabatta.

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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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