To
Gazpacho with yogurt
cold vichysoisse with lemongrass
cold cauliflower soup
Ice-cold summer soup with beetroot, yoghurt and herbs
chilled pea and lettuce soup with tarragon
Now the soup comes with me radish, mint and Cucumbers. I already had a vision, but then I get a cute little one at the market Cucumber melon and two small fennels. By the way, the melon tastes almost like a cucumber, which is why you don’t have to bother looking for a cucumber melon (of course you can, as it is small and handy as mentioned). If it doesn’t fall more or less into your lap, just take another cucumber or a slightly firm honeydew melon (but only about 200g of it). And yes, the personal information is a bit unspecific today. This is due to the fact that on a hot day I can easily eat half of it by myself. That and a piece of baguette and I’m happy and satisfied. A cold soup like this is far more refreshing than a salad. It doesn’t weigh you down and provides lots of minerals.
Ice-cold fennel-cucumber soup with radishes and mint
For two to four
2 small fennels (about 350 g)
50g butter
70 ml water
Juice of half a lemon
Sea salt
6-7 radishes (and one for decoration)
2 mini cucumbers
1 small cucumber melon (optional)
2 tbsp mint leaves
200 g cream yogurt
300 ml buttermilk (if you want it to be a little thinner, add a little more buttermilk)
freshly ground black pepper
1 tbsp white wine vinegar
Slice the fennel into very fine slices. Save a little of the fennel greens for decoration.
Melt the butter in a pan and sauté the fennel over medium-low heat for 1 minute. Add water, lemon juice and a pinch of salt and simmer until soft with the lid closed for 15-20 minutes.
In the meantime, peel the cucumbers, halve them lengthwise and remove the seeds with a small spoon. Core and peel the cucumber melon.
Clean the radishes. Ideally, cut everything into coarse pieces and use the food processor attachment on the coarse grater so that it is grated evenly in size. Of course, you can also do this with a square grater (watch your fingers with the radishes). Place in a bowl and lightly salt so that the mixture absorbs some water.
Puree the soft braised fennel together with the mint and allow to cool.
Mix cream yoghurt and buttermilk with pureed fennel, radishes, cucumbers (and, depending on the case, the cucumber melon). Season with salt, white wine vinegar and freshly ground pepper.
Chill for 2 to 12 hours.
Then decorate with thin slices of radish, fennel greens and mint leaves. A few salt flakes are nice on there too.
Add some white bread and forget about the heat.
