Cucumber Broth
A vibrant, intensely flavoured cold cucumber broth blended with tomato, shallot and fresh herbs.
⏱️ Prep: 40 min🍳 Cook: 0 min
Nutrition
per per 300 g portion40
Calories
2g
Protein
6g
Carbs
1g
Fat
Ingredients
| 1 | cucumber |
| 0.5 | shallot |
| 1 | tomato |
| 0.5 | green pepper |
| as needed | white balsamic vinegar |
| 50 g | yoghurt |
| as needed | basil |
| as needed | tarragon |
| as needed | coriander |
| as needed | xanthan gum |
| as needed | salt and pepper |
Instructions
Makes 300 ml
- Finely chop the unpeeled cucumber, shallot, tomato and green pepper.
- Place in a bowl, add the vinegar, fresh herbs, salt and pepper, and leave to marinate for half an hour.
- Blend until smooth and pass through a sieve.
- Fold in the yoghurt.
- If the broth is too thin, thicken with a little xanthan gum.
Serving suggestions
- As part of a composition with cucumber, dill, avocado and sour cream.
- Serve separately with a starter as a drink to enhance the flavour of the dish.
- As a juice in an entremets course with langoustines, radish and fennel preparations.