- Cooking at the table
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Free delivery from CHF 80.-
01. July 2015
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.
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.