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Keep it cool

There's nothing easier than this bright, flavorful summertime soup

August 9th, 2006 issue

It doesn't take much time or effort to whip up this light, healthy hot weather treat.

From the chef Roman Paulus

This recipe is a good, quick option for hot summer days. It is suitable as a light appetizer, a refreshing snack or a small meal.

It's also a recipe you can easily adapt to your own tastes. Spice it up with a few drops of chili oil or Tabasco. Instead of salmon, use shrimp or tuna. If you like, use garlic, basil — basically anything that pairs well with cucumber and sour flavors will work well with this soup.

And don't stop with this. You can also try other cold soups, such as gazpacho.

For an added flourish, keep the peeled cucumber skin and use it as a decoration when serving.

Roman Paulus is chef at CzecHouse Grill in the Hilton Prague, located at Pobřežní 1, Prague 8–Karlín.

Tel. 224 842 700.

Chilled cucumber soup(Serves four)
Ingredients
  • 250 grams (1 cup) sour cream
  • 250 grams natural yogurt
  • 500 grams cucumber
  • 20 grams smoked salmon
  • 2 cloves of garlic
  • salt, pepper, dill
 Preparation
  • Peel the cucumbers, cut into small cubes.
  • Blend with yogurt and sour cream (food processor is best).
  • Add garlic, salt, pepper and finely chopped dill.
  • Refrigerate until ready to serve.
  • Add strips of smoked salmon and serve.


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