John Myers
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Iced Cucumber, Dill and Mint Soup and Dates Stuffed with Cream Cheese Wrapped in Bacon
The perfect iced cucumber, dill and mint soup and dates stuffed with cream cheese wrapped in bacon recipe with a picture and simple step-by-step instructions.
- 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.
Dates:
- 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.
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