Cold cucumber wasabi soup



Premium Supplier 21st August 2015

Cold cucumber wasabi soup

The perfect dish for your summer menu


  • Number of servings: 4
  • 1 onion
  • 2 cucumbers (375g)
  • 4 stalks celery
  • ½ bunch parsley
  • ½ teaspoon wasabi paste
  • 200g sour cream
  • 350ml mineral water
  • 2 tablespoons olive oil
  • salt
  • pepper
  • Juice of 1 lemon
  • 4 slices bacon (each approx 10g)


Peel and cut onion into pieces. Clean, wash and cut cucumbers into pieces.

Wash, clean and cut celery into chunks.

Wash the parsley, shake dry and chop coarsely.

Fine puree the cucumber, onion, celery, wasabi, sour

cream, water and oil in a heavy-duty stand mixer. Season the puree with salt,

pepper and lemon juice. Chill the soup for approximately 1 hour.

Put the bacon on a roast and baking tray without fat and roast it crispy with iLC (3 minutes).

Put the cucumber soup in glasses (350ml) and serve with bacon.