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Cucumber salad soup

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Ingredients for 2 servings:

  • 1 large cucumber(s)
  • 2 tbsp white wine vinegar
  • 1 tbsp pumpkin seed oil
  • 1 tbsp olive oil
  • 1 tsp caraway seeds, ground
  • e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

with pumpkin seed oil and caraway

Grate the cucumber, reserving the liquid. The cucumber liquid forms the basis of the dressing and gives the salad a soupy texture. Combine all ingredients, mix well, and season with salt and pepper. It’s best eaten with a spoon, always sipping some of the liquid with the cucumbers.

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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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