Cucumber soup with basil crostini

Ingredients for 4 servings:

• 2 cucumbers
• 1 onion(s)
• 2 garlic
• 1 tsp mustard
• ½ bunch of dill
• 2 spring onions
• 1 tbsp balsamic vinegar
• 200 ml cream
• 200 ml fish stock
• 50 ml olive oil
• 4 slices of baguette
• 20 basil leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and core the cucumbers, cut into small pieces, season well with salt, and let stand for 30 minutes. Peel and roughly dice the onion and garlic. Finely chop the spring onion. Sauté the onion and garlic in a little olive oil. Add the cucumbers, toss to combine, and sauté for about 5 minutes more. Deglaze with the fish stock and pour into a metal bowl with the cream. Add 12 basil leaves, dill, and mustard, and purée the soup with an immersion blender until smooth. Finally, season with balsamic vinegar, salt, and pepper, and let the soup cool. For the crostini, purée the remaining basil with 1 clove of garlic and the remaining olive oil using an immersion blender. Briefly dip the baguette slices, cut sides down, into the basil oil and fry in a pan until crispy. Serve the soup with the crostini.