Cold Cucumber Soup

Name: Cold Cucumber Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 600 g salad cucumber; 50 g hazelnuts; 10 g olive oil; 2 radishes; 2 sprigs of dill; 400 g sour cream; 10 g finely grated garlic; 2 tablespoons finely chopped chives; salt to taste; pepper to taste; 100 g olive oil; 100 g vegetable oil; 70 g flat-leaf parsley leaves

4 SERVINGS

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SOUP

600 g salad cucumber
50 g hazelnuts
10 g olive oil
2 radishes
2 sprigs of dill
400 g sour cream
10 g finely grated garlic
2 tablespoons finely chopped chives
salt to taste
pepper to taste

PARSLEY OIL

100 g olive oil
100 g vegetable oil
70 g flat-leaf parsley leaves

INSTRUCTIONS

1
Preheat the oven to 160 °C.
2
Place the nuts on a baking sheet and put them into the preheated oven for 4 minutes. Pour them onto kitchen paper or a clean cloth and rub them with your hand to remove the skins. Then cut them in half with a knife and return them to the preheated oven for another 6 minutes. While still warm, mix them in a bowl with olive oil.
3
Slice the radishes thinly. Roughly tear the dill.
4
Grate the cucumber coarsely and mix it with sour cream, garlic, and chives. Season with salt and pepper to taste and chill.
5
Serve the soup well chilled, garnished with toasted hazelnuts, dill, sliced radish, and drizzled with parsley oil.

PARSLEY OIL

1
In a saucepan, combine both types of oil and heat them to 75–80 °C. Pour into a blender, add parsley leaves, and blend for 1 minute.
2
Pour the mixture into a sieve and let the oil drip into a clean bowl. Caution: do not press the mixture in the sieve!
3
Pour the finished oil into a clean, sealable jar.

Roman Vaněk

With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef