Iced Cucumber, Dill and Mint Soup and Dates Stuffed with Cream Cheese Wrapped in Bacon

5 from 6 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 193 kcal


  • 2,5 Pc. Cucumbers
  • 1 bunch Dill
  • 1 bunch Mint
  • 250 ml Cooking cream 15%
  • 10 Pc. Dates stoneless
  • 50 g Cream cheese
  • 10 Discs Bacon
  • Rapeseed oil
  • Honey
  • Salt
  • Black pepper


Cucumber, dill and mint soup:

  • Peel the cucumber and cut into small pieces. Puree in a saucepan with a hand blender.
  • Add half a bunch of dill and mint, as well as the cooking cream and puree again.
  • Season with salt and pepper and puree again.
  • Season to taste and, if necessary, season with salt, pepper, dill and mint and puree.
  • Place the saucepan in a larger saucepan filled with ice water and cool the soup.


  • Open the dates in half and fill with cream cheese.
  • Wrap the filled dates with a slice of bacon each and stick two pieces on a wooden skewer.
  • Fry the skewers in a pan with rapeseed oil or butter on all sides.
  • To serve, drizzle the bacon-coated dates with a little honey.


Serving: 100gCalories: 193kcalCarbohydrates: 4.6gProtein: 7.5gFat: 16.1g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Saddle of Venison in Herb Coating on Carrot and Ginger Mash on Kohlrabi Foam

Giant Shank with Sauerkraut