John Myers
Iced Cucumber Dill Soup with Freshly Caught North Sea Shrimp
The perfect iced cucumber dill soup with freshly caught north sea shrimp recipe with a picture and simple step-by-step instructions.
- 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
- 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.
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