Summary

Ingredients

• 2 medium cucumber (approx. 1. kg)
• 400 g veetable broth
• 250 g cream yourt
• 1 bunch dill, large
• salt and pepper
• cumin
• Cayenne pepper
• 1 medium shallot (s)
• 100 g North Sea shrimps, cooked
• 3 leaves peppermint

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Instructions

1. Peel the cucumber, cut in half lengthways and scrape out the seeds with a teaspoon. Cut the cucumber meat into pieces and purée finely with the blender. Mix with vegetable stock and yoghurt. Rinse off the dill and peppermint, shake well, remove the stalks and finely chop the leaves, stir into the cucumber soup. Season to taste with salt, pepper, cumin and cayenne pepper and cover in a very cool place for at least 2 hours.
2. Peel and finely chop the shallot, add to the soup with the shrimp. Serve well chilled.