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🍽️ Chilled Cucumber-Sesame Soup with Salmon

358 kcal · 30 min · 4 servings

Ingredients

• 400 g cucumber (1 cucumber)
• 0.5 lemon
• 20 g sushi ginger
• 250 ml buttermilk
• 1 tbsp olive oil
• salt
• pepper
• 1 tbsp black sesame seeds
• 0.5 small red onion
• 200 g very fresh salmon fillet (sushi quality)
• 2 tsp sesame oil
• 0.5 bunch chives

Instructions

1. 1. Peel the cucumber completely.
2. 2. Cut off the hard ends of the cucumber.
3. 3. Cut the cucumber in half lengthwise.
4. 4. Carefully remove the seeds with a spoon.
5. 5. Cut the cucumber flesh into coarse cubes.
6. 6. Squeeze the lemon to get the juice.
7. 7. Let the sushi ginger drain well.
8. 8. Place the cucumber cubes into a tall container.
9. 9. Add the thick milk (Dickmilch).
10. 10. Add the olive oil.
11. 11. Add the drained sushi ginger.
12. 12. Add one tablespoon of lemon juice.
13. 13. Season with salt and pepper.
14. 14. Puree the mixture very finely with a hand blender.
15. 15. Chill the soup very cold in the refrigerator for 1 to 2 hours.
16. 16. Heat a small pan without fat.
17. 17. Roast the sesame seeds in the pan.
18. 18. Place the roasted sesame seeds on a plate.
19. 19. Let the sesame seeds cool down.
20. 20. Peel the onion.
21. 21. Finely chop the onion.
22. 22. Rinse the salmon under cold water.
23. 23. Pat the salmon dry with a kitchen towel.
24. 24. Cut the salmon into thin strips.
25. 25. Then cut the strips into fine cubes.
26. 26. Place the salmon cubes into a bowl.
27. 27. Wash the chives.
28. 28. Shake the chives dry.
29. 29. Cut the chives into fine rings.
30. 30. Add the chopped onions to the salmon.
31. 31. Add the cooled sesame seeds to the salmon.
32. 32. Add the sesame oil to the salmon.
33. 33. Season the salmon mixture with salt.
34. 34. Season the salmon mixture with pepper.
35. 35. Refine the mixture with a little lemon juice.
36. 36. Add the salmon mixture to the cold cucumber soup.
37. 37. Serve the soup immediately.

Nutrition per serving

• kcal: 358
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 17 g