John Myers
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Cold Cucumber Soup for Spring
The perfect cold cucumber soup for spring recipe with a picture and simple step-by-step instructions.
- 1 Green cucumber
- 150 gr Pickled mustard cucumbers
- 1 Raw red onion
- 1 Fried red onions
- 1 el Honey
- 1 Clove of garlic chopped
- 200 gr Sheep’S cheese cubes soaked in spiced oil from the jar
dressing
- 150 ml Sour cream
- 150 ml Milk
- 150 ml Cucumber water from the jar from the mustard pickles
- 150 ml Plain yogurt or buttermilk
- 1 el Sugar
- 1 Chili pod chopped
- 1 el Dill chopped
- Salt pepper
for the pan
- Some spicy oil from the sheep’s cheese for the fried onions
- This soup is wonderfully fresh and I always make it at the beginning of spring .. first I peel the green cucumber and take out the watery core. The cucumber is diced. I also diced the pickled mustard cucumbers, as well as one of the red onions is finely chopped; everything is placed in a higher bowl.
- then I put the sheep’s cheese cubes in a sieve and freed them from the oil..I only need the oil for the pan later..I only roughly chopped the sheep’s cheese cubes and put them in the bowl. I cut the 2nd red onion into cubes. In a small pan, I put a little of the sheep’s cheese oil and seared the honey and the chopped onion in it. this also goes into the bowl …
- for the dressing i mixed all the liquids and beat them vigorously .. i seasoned the dressing with dill, sugar, salt, pepper according to gusto .. a dried chilli pepper was finely chopped and was also added .. i got this dressing via the Cucumber mixture poured … everything stirred well and chilled for an hour … this soup tastes very good with toasted bread of your choice …
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