Cold cucumber soup with salmon

1 serving

30 minutes

Salmon and cucumber are true friends whose relationship has been formed over the years. To make the soup gain weight, a little cottage cheese is added to it.

Energy value per serving

• Calories: 279.2
• Proteins: 30.3g
• Fats: 9g
• Carbohydrates: 18.1g

Ingredients

• Cucumbers: 230 g
• Sugar: 10 g
• Salt: 3 g
• White wine vinegar: 8 ml
• Ginger syrup: 6 ml
• Salmon: 100 g
• Cottage cheese: 50 g

Cooking steps

1. Blend cucumbers, wine vinegar, syrup, sugar, and salt on high speed for two minutes.

   Required ingredients:

   • Cucumbers: 230 g
   • Sugar: 10 g
   • Salt: 3 g
   • White wine vinegar: 8 ml
   • Ginger syrup: 6 ml

2. Strain the soup through a chinois. Cool to a temperature of 1 degree Celsius.

3. Whip the cottage cheese, strain it through a sieve, and chill for half an hour to make a neat ball. Then pour the cottage cheese mousse over the soup.

   Required ingredients:

   • Cottage cheese: 50 g

4. When serving, garnish with diced cucumber, peeled and seeded, and 2-3 pieces of lightly boiled salmon.

   Required ingredients:

   • Cucumbers: 230 g
   • Salmon: 100 g