Refreshing cucumber cold soup with cream

Ingredients for 2 servings:

• 1 large cucumber(s)
• 250 ml water, cold
• ½ tsp white wine vinegar
• ½ tsp olive oil
• ¼ tsp salt, approx.
• 1 pinch(s) pepper, freshly ground
• 1 pinch(s) of seasoning mixture, e.g. E.g. Cenofix
• 50 ml cream
• 1 pinch(s) of sugar, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Peel the cucumber, halve it, and scrape out the seeds with a small spoon. Then chop it into large pieces. Place the cucumber pieces in a blender along with the cold water, white wine vinegar, olive oil, salt, pepper, and a pinch of seasoning mix. Blend everything for about 1 minute until smooth. Strain the blended mixture through a fine sieve into a bowl or pitcher to create a clear and smooth cold soup. Stir in the cream for a creamier consistency. Season to taste and add additional salt, pepper, seasoning mix, white wine vinegar, and a pinch of sugar, if desired. Refrigerate the cold soup for at least 30 minutes. Pour the chilled cucumber soup into glasses and serve with a straw, if desired. This refreshing cucumber soup offers the perfect combination of light acidity and creaminess—ideal for hot summer days! Approx. 215 kcal per serving.