Cold cucumber bowl with Tyrolean bacon

For 4 people
  • 1 kg cucumber
  • 1 small bunch of dill
  • 500 g Buttermilk
  • 100 ml vegetable stock
  • 2 EL Wine vinegar
  • 3 EL Crème fraîche
  • salt
  • Pepper
  • 1 pinch sugar
  • oil
  • 4 Slices Tiroler Speck
  • Wooden skewers
25 minutes
Wash and clean the cucumber, cut in half lengthways, remove the core and roughly cut into small pieces, except for something to garnish. Wash the dill, shake dry, pluck the dill flags from the stems. Finely puree the cucumber, dill, except for something to garnish, buttermilk, vegetable stock, vinegar and crème fraîche in a blender.
Season with salt, pepper and sugar. Spread a thin layer of oil on a pan. Fry the bacon slices for approx. 3 minutes until crispy. Remove from the pan, drain on kitchen paper and place in waves on wooden skewers.
Arrange the cold cucumber bowl on plates and garnish with cucumber, dill and bacon skewers.
1 person approx.:
  • 200 kcal
  • 840 kJ
  • 9 g protein
  • 12 g fat
  • 9 g carbohydrates


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