Cold Cucumber Soup with Water Melon Ice Cream
An elegant QimiQ gourmet dish: a chilled cucumber soup served with a scoop of frozen watermelon QimiQ 'ice cream'. QimiQ Classic advantages: creamy, indulgent taste with less fat; enhances the natural taste of added ingredients; quick and easy preparation.
Ingredients
| 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 | |
| 250 g | QimiQ Classic, unchilled (for the soup) | |
| 480 g | Cucumbers | |
| 80 ml | Olive oil (for the soup) | |
| 60 ml | White balsamic vinegar | |
| 300 g | Natural yoghurt | |
| 1 tsp | 5 ml | Sugar |
Instructions
- For the watermelon ice cream: skin the watermelon and remove the core. Cut into small pieces and blend together with the remaining ice cream ingredients until smooth with an immersion blender. Pour into a Pacojet beaker and deep-freeze.
- For the cold cucumber soup: wash the cucumbers, halve lengthwise and remove the core using a spoon. Cut the cucumber into pieces and add the other soup ingredients. Blend smooth with an immersion blender and allow to chill.
- Mix the frozen QimiQ watermelon mixture and place a portion into the cold cucumber soup. Garnish with freshly chopped coriander.