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