Chilled cucumber-mango soup with smoked salmon-sour cream

01. July 2015


Colori+ knives: For 4 persons

Preparation time: 30 Minuten
Cooking time: 10 minutes plus 1 hour to chill
 

Ingredients

  • 250 g cucumber, peeled, cored
  • 350 g mango flesh, sweet
  • 250 g vegetable stock
  • 1 tsp lime juice
  • Grated rind of ½ lime (grater)
  • 100 ml white wine
  • 50 ml full cream
  • 4 tbsp sour cream
  • Salt, freshly ground pepper
  • 8 slices of smoked salmon
  • 4 dill sprigs to garnish

Preparatory work

  • Cut cucumber and mango into approx. 1 cm cubes
  • Stir sour cream through well and season to taste with salt and freshly ground pepper

Preparation

Purée cucumber and mango cubes finely with vegetable stock/white wine in the mixer beaker, and season to taste with salt and freshly ground pepper. Chill the cold soup on ice or in the deep freeze for at least 1 hour.

Arrange in chilled soup plates, garnish with sour cream and slices of smoked salmon, sprinkle with dill as the final touch.


Tip

Shortly before serving, enhance the chilled soup with a sparkling champagne. Cut a little cucumber and mango flesh into small 5 mm dice and use for garnish. Prepare the soup the day before and chill overnight.


Rudolf Lehmann

Chilled cucumber-mango soup with smoked salmon-sour cream

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