Cucumber cold dish with Tyrolean bacon

Name: Cucumber cold dish with Tyrolean bacon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg Cucumber; 1 bunch of dill; 500 g Buttermilk; 100 ml Vegetable broth; 2 TABLESPOONS Wine vinegar; 3 TABLESPOONS Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Oil; 4 discs Tyrolean bacon; 7-10 Tbsp wooden skewers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 kg Cucumber
1 bunch of dill
500 g Buttermilk
100 ml Vegetable broth
2 TABLESPOONS Wine vinegar
3 TABLESPOONS Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Oil
4 discs Tyrolean bacon
7-10 Tbsp wooden skewers

Directions

1
Wash and clean the cucumber, cut it in half lengthwise, remove the seeds and, except for a little bit for garnishing, cut it into small pieces. Wash dill, shake dry, pluck dill flags from the stems. Puree cucumber, dill, except for a little bit for garnishing, buttermilk, vegetable stock, vinegar and crème fraîche in a blender.
2
Season to taste with salt, pepper and sugar. Spread a thin layer of oil on a pan. Fry the bacon slices for about 3 minutes while turning them until crisp. Remove from the pan, drain on kitchen paper and place on wooden skewers in waves.
3
Arrange cucumber cold peel in plates and garnish with cucumber, dill and bacon skewers.