Iced cucumber foam soup with salmon tartare

Name: Iced cucumber foam soup with salmon tartare
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1–2 Cucumbers (approx. 800 g); 2-3 (approx. 75 g) Spring onions; 2 Garlic cloves; 1 collar Dill; 1/2 l Buttermilk; 250 g creamy milk yoghurt; 1 TABLESPOON Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 100 g Smoked salmon in slices; 4-6 Tsp Fresh cream

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1–2 Cucumbers (approx. 800 g)
2-3 (approx. 75 g) Spring onions
2 Garlic cloves
1 collar Dill
1/2 l Buttermilk
250 g creamy milk yoghurt
1 TABLESPOON Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
100 g Smoked salmon in slices
4-6 Tsp Fresh cream

Directions

1
Wash the cucumber, dab dry and cut off both ends. Cut the cucumber into large cubes. Clean and wash spring onions and cut into rings. Peel garlic and cut into slices. Wash the dill, shake dry and cut finely
2
Finely puree the cucumber, spring onions, garlic, buttermilk, yoghurt, vinegar and half of the dill. Season soup with salt, pepper and sugar. Chill for about 2 hours.
3
Cut the salmon into fine cubes. Serve cold soup in deep bowls. Put a blob of crème fraîche on each soup and sprinkle with salmon tartare and the remaining dill. Serve with fresh baguette or flat bread
4
waiting time approx. 2 hours