Summary

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

1. Peel the cucumbers and remove the seeds, cut into small pieces, season with salt and leave to stand for 30 minutes.
2. Peel and roughly dice the onion and garlic. Cut the spring onion into small pieces.
3. 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.
4. For the crostini, puree the remaining basil with 1 clove of garlic and the remaining olive oil with a hand blender.
5. Briefly dip the cut sides of the baguette slices in the basil oil and fry them in a pan until crispy.
6. Serve the soup with the crostini.