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
- 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.
- 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.
- 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