Summary

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

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Instructions

1. 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.
2. 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.
3. The soup gets a special kick if you also puree 25 g of raisins.