Iced cucumber soup
For more than two weeks we’re having around 30°C and everybody feels quite exhausted and no need to do a lot of cooking. On the occasion of our last vacation to the Spreewald (Spree forest) in the south of Berlin we tasted one of the specialities made with cucumber. It’s a light soup that doesn’t need any cooking and may be stored in the fridge until the next day. Serve it as a starter or add some toasted bread and have alight supper.
Ingredients: 1 large cucumber, 1 pickle, 2 tbsp of pickle juice, 150ml yoghurt 3,5% fat, 100ml crème fraîche, salt, pepper, 1 dash of sugar, chopped dill, 2 tbsp linseed oil
Wash and peel cucumber. (Put the peelings aside to prepare cucumber oil later – we’ll post experiences) Take off the scores with a teaspoon. Cut cucumber and pickle into dice and give them into the blender with yoghurt, crème fraîche and pickle juice. Blend well, season with salt, pepper, sugar and chopped dill. Put it in the fridge and add linseed oil juts before serving. Instead of toasted bread we served them with puff pastry cheese sticks. If you like seating it like people do in Spreewald then serve linseed oil seperately allwoing everyone to take as much as he likes. A delicious and very refreshing soup for hot days.