Frankfurt Green Cucumber Gazpacho
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 cucumber (s), possibly also more aromatic mini cucumbers, which about 800 g
- Vegetable broth
- 500 ml buttermilk
- 2 teaspoons horseradish, freshly grated
- 1 bunch herbs for green sauce
- 1 clove garlic
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, scrape out the core and dice the cucumbers. Put the cucumber cubes in a saucepan and simmer for about 15 minutes with a little broth, really only enough to cover the base. Too much liquid would make the soup too thin and watery.
- In the meantime, wash the herbs thoroughly, remove thick stems and roughly chop them. Chop the garlic and cook with the chopped herbs for another 5 minutes with the cucumber cubes. Take the pot off the stove and let everything cool down.
- Add the buttermilk and horseradish to the cucumber in the saucepan and stir well. Season to taste with salt, pepper and nutmeg and mix really finely in a blender. For me it was 2 mixer fillings. Chill the soup in the refrigerator and, if something has settled, stir again before serving.
- Tip:
- Serve the soup in beautiful glasses with a thin slice of toasted bread or a stick of celery or cucumber. Garnish with a spoonful of crème fraîche and fresh chopped herbs.
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