Cucumber-buttermilk cold peel

Name: Cucumber-buttermilk cold peel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Braised or salad cucumbers (1 kg); 1 onion, 2-3 tablespoons oil, 1 tablespoon broth; 2 tablespoons (20 g) Cornstarch; 150 g Sour cream or crème fraîche; 500 g buttermilk, cayenne pepper; 7-10 Tbsp salt, 3-4 tablespoons herb vinegar; 2 discs Toast, 1 yellow pepper; 1/2 bunch spring onions and dill

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Braised or salad cucumbers (1 kg)
1 onion, 2-3 tablespoons oil, 1 tablespoon broth
2 tablespoons (20 g) Cornstarch
150 g Sour cream or crème fraîche
500 g buttermilk, cayenne pepper
7-10 Tbsp salt, 3-4 tablespoons herb vinegar
2 discs Toast, 1 yellow pepper
1/2 bunch spring onions and dill

Directions

1
Cucumbers wash, peel and lengthwise halve. Dice 1 cucumber finely, chop the other one coarsely. Peel and chop the onion
2
Fry onion in 1 tablespoon of oil until translucent. Sauté cucumber pieces. Stir in 1/2 l water and stock, cover and simmer for about 10 minutes. Stir starch and 2 tbsp. water until smooth. Stir into the soup, simmer for about 3 minutes. Let cool off
3
Add 2/3 cucumber cubes, sour cream and buttermilk to the soup, puree finely. Season to taste with cayenne pepper, salt and vinegar. Chill for about 1 hour.
4
Dice the toast. Fry in 1-2 tablespoons of hot oil. Clean, wash and finely chop the bell peppers and spring onions. Wash and chop the dill. Season soup to taste, serve with the prepared ingredients and the rest of the cucumber.