- 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)
Cold cucumber wasabi soup
Cold cucumber wasabi soup
The perfect dish for your summer menu
Ingredients
Method
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.
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