EatSmarter exclusive recipe

Chilled Cucumber Soupwith Salmon Tartare

Chilled Cucumber Soup - Chilled Cucumber Soup - Hot favorite, served cold: a delicate classic with a new kick
Chilled Cucumber Soup - Hot favorite, served cold: a delicate classic with a new kick


Calories:358 kcal
Preparation:30 min
Ready in:90 min
1 serving contains (Percentage of daily recommendation)
Calories358 kcal(18%)
Protein25 g(50%)
Fat20 g(25%)
Carbohydrates17 g(7%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

½Cucumber (about 400 grams)
½ ouncesPickled ginger
½ cupsButtermilk
½ tablespoonsOlive oil
½ tablespoonsblack Sesame seeds
¼small Red onion
3 ½ ouncesvery fresh Salmon (sushi-grade)
1 teaspoonSesame oil
¼ bunchesChives

Kitchen Utensils

1 Small skillet, 1 Bowl, 1 Small plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Immersion blender, 1 deep bowl, 1 Peeler, 1 Citrus juicer, 1 Small knife


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1 Peel the cucumber, cut off the ends and then halve the cucumber lengthwise.
2 Use a spoon to remove seeds from cucumber. Chop the cucumber into large chunks. Squeeze juice from the lemon. Drain the pickled ginger.
3 Combine diced cucumber with the buttermilk, olive oil, pickled ginger, and 1 tablespoon lemon juice in a large pitcher, then season with salt and pepper. Puree with an immersion blender until very smooth and refrigerate until well chilled, 1-2 hours.
4 Toast the sesame seeds in a small dry skillet. Place on a plate and let cool. Peel the onion and mince.
5 Rinse the salmon and pat dry  Slice the salmon into narrow strips, then cut the strips into small pieces. Place salmon in a bowl.
6 Rinse the chives, shake dry and cut into thin slices diagonally. Add onion, chives, seame seeds and sesame oil to salmon and season with salt, pepper and lemon juice. Pour the chilled cucumber soup into bowls and top with salmon tartare. Serve immediately.


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