EatSmarter exclusive recipe

Chilled Cucumber Soup

with Salmon Tartare

Recipe development: EAT SMARTER
Chilled Cucumber Soup

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

30 min.
1 hr 30 min.
Ready in


for 2 servings
Cucumber (about 400 grams)
1 ounce
1 cup
1 tablespoon
1 tablespoon
small Red onion
7 ounces
very fresh Salmon (sushi-grade)
2 teaspoons
½ bunch
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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

Preparation steps

Step 1/6
Chilled Cucumber Soup preparation step 1

Peel the cucumber, cut off the ends and then halve the cucumber lengthwise.

Step 2/6
Chilled Cucumber Soup preparation step 2

Use a spoon to remove seeds from cucumber. Chop the cucumber into large chunks. Squeeze juice from the lemon. Drain the pickled ginger.

Step 3/6
Chilled Cucumber Soup preparation step 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.

Step 4/6
Chilled Cucumber Soup preparation step 4

Toast the sesame seeds in a small dry skillet. Place on a plate and let cool. Peel the onion and mince.

Step 5/6
Chilled Cucumber Soup preparation step 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.

Step 6/6
Chilled Cucumber Soup preparation step 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.

Additional advice