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.
Calories279.2kcal
Proteins30.3grams
Fats9grams
Carbohydrates18.1grams
1
Blend cucumbers, wine vinegar, syrup, sugar, and salt on high speed for two minutes.
- 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.
- Curd cheese (tvorog): 50 g
4
When serving, garnish with diced cucumber, peeled and seeded, and 2-3 pieces of lightly boiled salmon.
- Cucumbers: 230 g
- Salmon: 100 g
