Cucumber Soup with Basil Crostini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cucumber (s)
- 1 onion (s)
- 2 garlic
- 1 teaspoon mustard
- 0.5 ½ bunch dill
- 2 spring onion (s)
- 1 tablespoon balsamic vinegar
- 200 ml cream
- 200 ml fish stock
- 50 ml olive oil
- 4 slices baguette (s)
- 20 basil leaves
Print Recipe
Pin Recipe Instructions
- Peel the cucumbers and remove the seeds, cut into small pieces, season with salt and leave to stand for 30 minutes.
- Peel and roughly dice the onion and garlic. Cut the spring onion into small pieces.
- Sauté the onions and garlic in a little olive oil. Add the cucumber, toss and sauté everything for another 5 minutes. Deglaze with the fish stock and place in a metal bowl with the cream. Add 12 leaves of basil, dill and mustard and finely puree the soup with a hand blender. Finally, season with balsamic vinegar, salt and pepper and let the soup cool down.
- For the crostini, puree the remaining basil with 1 clove of garlic and the remaining olive oil with a hand blender.
- Briefly dip the cut sides of the baguette slices in the basil oil and fry them in a pan until crispy.
- Serve the soup with the crostini.
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