Cold Cucumber Soup with Watermelon Ice Cream

Ice Cream and parfait, Soups
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Ingredients for 10 portions
  • For the watermelon ice cream
  • 500 g QimiQ Classic, unchilled
  • 250 g Sour cream 15 % fat
  • 2 Lime(s), juice only
  • 80 ml Olive oil
  • Salt
  • Black pepper, freshly ground
  • 2 bunch(es) Cilantro, finely chopped
  • 260 g Watermelon, fresh
  • For the cold cucumber soup
  • 250 g QimiQ Classic, unchilled
  • 480 g Cucumber(s)
  • 80 ml Olive oil
  • 60 ml White balsamic vinegar
  • 300 g Natural yoghurt
  • 1 tsp Sugar
  • Salt
  • Black pepper, freshly ground
Method
1.

For the watermelon ice cream: skin the watermelon and remove the core. Cut into small pieces and mix using an immersion blender with the remaining ingredients until smooth. Pour into a Pacojet beaker 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.
Mix the watermelon ice cream and place into the cold cucumber soup. Garnish with freshly chopped coriander.