Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 cucumber (s)
- 50 g pine nuts
- 2 dl chicken broth
- 1 bunch basil
- 3 tablespoon olive oil
- 1 dash Tabasco
- salt and pepper
- possibly raisins
Print Recipe
Pin Recipe Instructions
- Peel and core the cucumber and cut into pieces, mix with the cooled stock. Season with a little Tabasco. Pluck the basil leaves and add half of them to the soup. Then add the olive oil, salt, pepper and mix everything together again. Chill for about 2 hours.
- In the meantime, lightly toast the pine nuts in a non-stick pan without adding any oil. To serve, fill the soup into glasses or cups, sprinkle the pine nuts over them and decorate with basil leaves.
- The soup gets a special kick if you also puree 25 g of raisins.
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