A savory play on a cappuccino, this striking appetizer is made with cucumber and tastes both creamy and spicy at the same time. This soup can be served hot or cold and is even nicer when presented in a glass.
3 - 4 Servings
15 min
Green “Cappuccinoâ€
Ingredients
1
Cucumber (diced)
1
Shallot (chopped)
1 tbsp
Dipper Rosmarino
Bonsecco Olive Oil
500 ml
Vegetable Stock
1 tbsp
Chardonnay Wine Vinegar
100 ml
Heavy Cream
Raspberry Pearls (as garnish)
Preparation
- Lightly fry the shallot with the Dipper Rosmarino and Bonsecco Olive Oil.
- Add the diced cucumber and briefly fry along with the shallots.
- Add the vegetable stock and vinegar.
- Puree everything and at the last moment, add the heavy cream.
- Garnish the glass with an extra bit of whipped cream to create a cappuccino effect.
