Cold cucumber wasabi soup

Name: Cold cucumber wasabi soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Onion; 2 Cucumbers (approx. 375 g each); 4 stalks of celery; 1/2 bunch Parsley; 1/2 TEASPOON Wasabi Paste; 200 g sour cream; 350 ml Mineral water; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lemon; 4 discs Bacon (à approx. 10 g)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Onion
2 Cucumbers (approx. 375 g each)
4 stalks of celery
1/2 bunch Parsley
1/2 TEASPOON Wasabi Paste
200 g sour cream
350 ml Mineral water
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lemon
4 discs Bacon (à approx. 10 g)

Directions

1
Peel and halve the onion and cut into pieces. Clean and wash the cucumbers and also cut them into pieces. Wash and clean the celery and cut it into large pieces. Wash parsley, shake dry and chop coarsely.
2
Puree cucumbers, onion, celery, wasabi, sour cream, water and oil very finely in a high performance blender. Season to taste with salt, pepper and lemon juice. Chill the soup for about 1 hour.
3
Leave the bacon in a pan without fat until crispy. Pour cucumber soup into glasses (à approx. 350 ml), arrange with bacon.