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Iced Cucumber Dill Soup with Freshly Caught North Sea Shrimp

5 from 5 votes
Total Time 3 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 74 kcal

Ingredients
 

  • 300 g Cucumbers
  • Fresh dill
  • 1 Pc. Lemon
  • 1 pinch Sushi ginger
  • 700 ml Curdled milk
  • 2 tbsp Olive oil
  • Sea salt fine
  • Black pepper from the mill
  • Balsamic vinegar
  • Chilli flakes
  • 300 g Crabs

Instructions
 

  • Peel the cucumbers, cut off the ends, cut in half lengthways, scrape out the seeds with a spoon and cut the pulp into pieces.
  • Peel off the sushi ginger and puree with the cucumber pieces in a tall, narrow container with a hand blender. Mix in the thick milk with the lemon juice, salt and pepper and cover in the freezer for about 3 hours. Stir in between. Season to taste before serving, carefully lather the surface with the hand blender. Place the crab topping and garnish with dill, balsamic vinegar and chilli flakes.

Nutrition

Serving: 100gCalories: 74kcalCarbohydrates: 3gProtein: 6gFat: 4.1g
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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.

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