Cold Cucumber Cream Soup

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Peel cucumber, cut in half lengthwise and remove seeds. Blend shallot, vinegar, garlic and whipping cream in a hand blender and leave to cool. Cut 1/4 of the cucumber into small cubes, the rest with the garlic puree in the hand mixer form and also grind. Season with salt and pepper.

Arrange soup in 2 cups, fill in the cucumber cubes and the smoked salmon. Spread crem fraiche evenly on top and decorate with dill.

Entrée: Cold cucumber cream soup

Main course: Minced pork in a net

Dessert: Raspberry cobbler **

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