Cucumber Cold Soup with Shrimp

Ingredients

• 1 large cucumber
• 300 ml vegetable stock (from the jar)
• 250 ml yogurt
• 2 Tbsp crushed ice
• 1 bunch dill
• 2 shallots
• 1 Garlic clove
• Salt
• Pepper
• a pinch ground cumin
• 1 tbsp Lemon Juice
• 100 g North Sea shrimp meat
• sour cream
• 100 ml ice-cold mineral water

Instructions

1. 1.

   Wash the cucumber, cut it lengthwise in half, scoop out the seeds with a spoon, salt generously and let sit for 15 minutes. Peel and finely chop the shallots and garlic. Rinse the cucumber with vegetable stock, mix with salt, pepper and lemon juice, add ice and blend with an immersion blender, then stir in the yogurt.

2. 2.

   Wash the dill, finely chop it and fold into the soup. Pour into a bowl, crush the mineral water ice finely and stir in. Top with shrimp, add 1 tbsp sour cream, garnish with dill and serve.