COLD CUCUMBER AND BEETROOT SOUP

Name: COLD CUCUMBER AND BEETROOT SOUP
Yield: 4 servings
Ingredients: 200 g cucumbers; 100 g peeled, cooked beetroot; 50 ml water; 150 ml cream; 1 teaspoon horseradish from a jar or wasabi; 1 pinch salt; 1 tablespoon pistachios; null some dill

Servings

4 Persons

Difficulty

Easy

Ingredients

For the cucumber and beetroot soup
200 g cucumbers
100 g peeled, cooked beetroot
50 ml water
150 ml cream
1 teaspoon horseradish from a jar or wasabi
1 pinch salt
1 tablespoon pistachios
Some dill

Preparation

Set aside some cucumber and beetroot for decoration.

Peel and deseed the remaining cucumbers as desired. Cut them into pieces along with the remaining beetroot. Place everything in a tall container with water and purée very finely using a hand blender.

Stir in the cream and season to taste with horseradish and salt.

Pass the mixture through a funnel and a sieve into a 0.5-liter whipper, charge with one cartridge, and shake well about 8–10 times. Chill the whipper in the refrigerator for at least 1 hour, then shake again about 3–4 times before the first serving.

For serving, chop the pistachios and dill. Slice the reserved cucumber into thin slices and cut the beetroot into small cubes. Serve the soup in a glass or on a plate and garnish with the prepared ingredients.

Cold cucumber and beetroot soup

Fresh, bold, refined: our chilled cucumber and beetroot soup is true summer indulgence! Crunchy cucumber meets earthy beetroot, refined with a hint of horseradish or wasabi for that extra kick. Whipped to airy, creamy perfection in a siphon, it’s a surprising delight. Topped with delicate cucumber slices, beetroot cubes, chopped pistachios, and fresh dill – an elegant starter or light summer dish straight from the gourmet kitchen. Served cold, bursting with flavor.

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COLD CUCUMBER AND BEETROOT SOUP

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