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Refreshing cold cucumber soup with quark & crispy black bread crostini
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25 min
Quick
Gurkerl Küche
Eine samtig-kühle Sommersuppe aus frischen Salatgurken, cremigem Magertopfen, Sauerrahm und frischem Dill. Mit Knoblauch-Crostini aus dem Backrohr knusprig vollendet.
Ingredients
Preparation method
Preparation
Thoroughly wash and peel the cucumbers (finely dice one third for the garnish) and coarsely dice the remaining flesh.
Peel and finely chop the garlic. Wash the dill, pat dry, and finely chop.
Preparation in the oven & soup
For the crostini, preheat the oven to 180 °C top/bottom heat. Cut the rye bread into small cubes, mix with 1 tbsp of olive oil and some chopped garlic. Spread on a baking sheet and bake in the oven for approx. 8–10 minutes until crispy.
Chef's tip
Tip: For hot summer days, the soup tastes especially refreshing if you use ice-chilled bowls or add a few ice cubes while puréeing.
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