by Alexander Brosin
100 g potatoes (organic — Linda) 250 g cucumber
40 ml OEL
10 ml apple cider vinegar
Salt, pepper, sugar
60 g radishes
60 g green asparagus
60 g cucumber
Wild herb pesto:
10 g old bread
30 g wild herbs (alternatively parsley, arugula, spinach) 4 g capers
15–20 ml OEL
Forest, wild, and meadow herbs for garnish
Wash, peel, and chop the potatoes and boil in salted water until tender.
In the meantime, peel the cucumbers, soak the bread for the pesto in a little water, and finely pluck the herbs.
When the potatoes are tender, remove from the heat and let them cool
(20–30 minutes). In the meantime, wash the radishes, green asparagus and peeled cucumber and cut into fine cubes or sticks as desired.
Blanch the green asparagus very briefly (10–20 seconds) in boiling salted water and then immediately rinse in cold water. The cucumber and radishes remain raw. When the asparagus is cooled, it can be mixed with the radishes and cucumber and set aside.
Now chop the rest of the cucumber, put it in a blender with the potatoes, mix finely with a little cooking water from the potatoes, apple cider vinegar, sugar and OEL. If necessary, season again with a little salt, pepper, and sugar.
When the soup is well seasoned (it should taste fresh and sweet and sour) and the OEL and the potatoes have given it a creamy character, put it in the refrigerator or cool it down in a bowl with ice cubes.
Now prepare the wild herb pesto. Put the soaked bread, wild herbs, capers, and OEL together in a blender and mix coarsely. Season to taste with salt, pepper, a little lemon juice, and lemon zest.
Serving: Lightly marinate the vegetable garnish with OEL. Then pour the iced cucumber soup into bowls. Place the vegetable garnish in the center of the plate. Spread the wild herb pesto around the garnish, add a few drops of OEL and decorate with a few wild herbs.
Let us know how it turned out.