Cold Cucumber Soup with Water Melon Ice Cream

Appetizer, Soups
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Ingredients for 4 portions
  • For the water melon ice cream
  • 250 g QimiQ Classic
  • 125 g Sour cream 15 % fat
  • 1 Lime(s), juice only
  • 40 ml Olive oil, 2 tbsp
  • Salt
  • Black pepper, freshly ground
  • 1 bunch(es) Cilantro, finely chopped
  • 180 g Watermelon, fresh
  • For the cold cucumber soup
  • 125 g QimiQ Classic
  • 1 Cucumber(s)
  • 2 tbsp Olive oil
  • 2 tbsp White balsamic vinegar
  • 150 g Natural yoghurt
  • 0.5 tsp Sugar
  • Salt
  • Black pepper, freshly ground
Method
1.
For the water melon ice cream: mix all of the ingredients (except the water melon) with an immersion blender until smooth. Pour into a container and deep freeze.
2.
For the cold cucumber soup: wash the cucumber, halve lengthwise and remove the core using a spoon. Cut the cucumber into pieces and add the other ingredients. Mix smooth with an immersion blender and allow to chill.
3.
Skin the water melon and remove the core. Cut into small pieces.
4.
Cut the frozen QimiQ mixture into pieces and add to the cubes of water melon. Mix until smooth with an immersion blender. Add the freshly chopped coriander and place into the cold cucumber soup. Serve.