Chilled cucumber and melon soup with croutons
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Cream
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Cucumber peeled 250 g
- Melon deseeded flesh 800 g
- Cherry tomatoes 180 g
- Bread 100 g
- Crème fraîche 100 g
- Extra virgin olive oil 25 g soup and 15 g bread 40 g
- Parsley 3 g
- Salt 2 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Chop the cucumber and melon. Blend with the crème fraîche, 25 g of oil and salt until smooth. Cover and refrigerate for at least 2 hours.
-
Cut the bread into 1 cm cubes. Toss with the remaining 15 g of oil and toast in a pan over medium heat for 6–8 minutes, stirring, until golden on several sides. Cool.
-
Wash and halve the cherry tomatoes. Stir the soup, divide between four bowls and add the tomatoes, bread and chopped parsley just before eating.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →