We have 3 different types of cucumbers in the garden this year. Nostrano, cute small green ones and our all time favorite round pick-nique cucumbers.
Nothing better to come home after a day in the garden and make a lovely cazpacio with the days harvest.
You’ll need:
2 cucumbers
1 Tbs mustard seeds
1 small onion finly chopped
juice of 1/2 lemon
1 1/2 dl vegetable stock
salt pepper
fresh dill
if you have boretsch to decorate
Peel and cut one of the cucumbers in small chunks. In a mortar grind the mustard seeds. Mix the cucumbers, onions, lemon juice, vegetable stock and spices.
Cut the second cucumber ( without peeling ) in small dices. Add to the soup. Add some of the dill, roughly copped. Let it site in the fridge for 2 hours.
Before serving, decorate with boretsch flowers and more dill.
We have 3 different types of cucumbers in the garden this year. Nostrano, cute small green ones and our all time favorite round pick-nique cucumbers.
Nothing better to come home after a day in the garden and make a lovely cazpacio with the days harvest.
You’ll need:
Peel and cut one of the cucumbers in small chunks. In a mortar grind the mustard seeds. Mix the cucumbers, onions, lemon juice, vegetable stock and spices.
Cut the second cucumber ( without peeling ) in small dices. Add to the soup. Add some of the dill, roughly copped. Let it site in the fridge for 2 hours.
Before serving, decorate with boretsch flowers and more dill.
Serve with xxx