John Myers
Ingredients for 4 servings:
- 2 cups buttermilk, 500 g each
- 250 g sour milk
- ½ m.-sized cucumber(s)
- ½ small bunch of radishes
- 8 green olives stuffed with peppers
- 1 pack of cress
- 2 sprigs of dill
- 2 tbsp lemon juice
- 8 shrimp(s), ready to cook
- 4 sprigs lemongrass
- 2 tbsp olive oil
- n. B. salt and pepper, white
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
a quick and easy dish for hot days – Food Combining EW – SIS
Clean and wash the radishes and cut into fine strips. Peel and coarsely grate the cucumber, slice the olives. Wash and finely chop the dill. Wash and cut the cress from the bed. Mix the buttermilk with the sour cream, season with salt, pepper, and lemon juice. Stir in the radishes, cucumber, olives, and herbs, and chill for about 1 hour. Rinse the shrimp with cold water and skewer two shrimp onto a lemongrass stalk. Heat the olive oil in a pan and fry the shrimp for about 2 minutes on each side, then season with salt and pepper. Serve the buttermilk cold soup with the shrimp skewer. You can vary the cold soup as desired. It also tastes good if you deseed and puree the cucumber, and mix it with the buttermilk and sour cream. Instead of radishes, you can use pureed avocado or sliced hard-boiled eggs; for the vegetable garnish, finely dice red and yellow bell peppers.
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