Cold Cucumber Soup and Herring Tartare on White Bread
- For the soup
- ½ Cucumber
- 2 bunches Arugula
- 1 little, green chili pepper
- 1 garlic clove
- 1 tablespoon mint
- 400 milliliters Vegetable broth
- freshly ground peppers
- Lime juice
For the soup: rinse and halve cucumber, remove seeds and cut into small cubes. Rinse and spin dry arugula. Rinse chile pepper, halve and remove seeds and ribs, chop finely. Peel garlic and chop coarsely. Combine diced cucumber with arugula, garlic, chile pepper, mint leaves and vegetable broth. Puree and season with salt, pepper and a little lime juice.
Refrigerate soup for 2 hours. For the tartare: drain herring and cut into small cubes. Peel and finely chop shallot. Combine with herring. Season with lemon juice and pepper. Pour soup into glasses. Top with bread slices and spread herring tartare on top of bread. Garnish with a dollop of whipped cream, little lemon zest and mint leaves. Serve.