Cold cucumber soup with shrimps

fish

soup

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 1 cucumber
• 250 g full fat yoghurt
• 150 ml buttermilk
• 3 tsp salt
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 1 tablespoon Tomami® Umami
• 1 pickling cucumber
• 200 g shrimps, cooked and peeled
• ½ bunch of dill
• 4-5 tbsp olive oil

INSTRUCTIONS

Peel the cucumber, cut in half lengthwise, scrape out seeds with a spoon and cut into pieces. Add yogurt and buttermilk and puree. Season with salt, lemon juice, honey and Tomami® Umami; chill.

Peel the pickling cucumber, remove the seeds and cut into small cubes, mix with the shrimps and finely chopped dill.

Pour into soup bowls with the cucumber-crab mixture; drizzle with olive oil.

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