Cold Cucumber Soup with Water Melon Ice Cream

  Cold Cucumber Soup with Water Melon Ice Cream

Ingredients for 10 portions

For the water melon ice cream

  • 500 g QimiQ Classic, unchilled
  • 250 g Sour cream 15 % fat
  • 2 pcs Limes
  • 80 ml Olive oil
  • Salt
  • Black pepper, freshly ground
  • 2 bunches Coriander, finely chopped
  • 260 g Watermelon, fresh

For the cold cucumber soup

  • 250 g QimiQ Classic, unchilled
  • 480 g Cucumbers
  • 80 ml Olive oil
  • 60 ml White balsamic vinegar
  • 300 g Natural yoghurt
  • 1 tsp Sugar
  • Salt
  • Black pepper, freshly ground

Preparation

  1. For the water melon ice cream: skin the water melon and remove the core. Cut into small pieces and mix together with the remaining ingredíents until smooth with an immersion blender. Pour into a Pacojet beaker and deep freeze.
  2. For the cold cucumber soup: wash the cucumber, halve lengthwise and remove the core using a spoon. Cut the cucumber into pieces and add the other ingredients. Mix smooth with an immersion blender and allow to chill.
  3. Mix the frozen QimiQ mixture and place into the cold cucumber soup. Garnish with freshly chopped coriander.

QimiQ Classic advantages

  • Creamy indulgent taste with less fat
  • Enhances the natural taste of added ingredients
  • Quick and easy preparation
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