Cold cucumber soup with bluefin cheese

Name: cold cucumber soup with bluefin cheese
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: 2 cucumbers peeled; 75 g watercress; 1 bunch onion in rings; 0,5 liter cold chicken broth from tablet; 100 g bluefin cheese (eg roquefort or danish blue), crumbled

A tasty recipe. The starter contains the following ingredients: poultry, cucumbers (peeled), watercress, spring onion (in rings), cold chicken broth (from tablet), bluefin cheese (eg roquefort or danish blue) and crumbled).

Ingredients

2 cucumbers peeled
75 g watercress
1 bunch onion in rings

0,5 liter cold chicken broth from tablet
100 g bluefin cheese (eg roquefort or danish blue), crumbled

Kitchen Stuff

food processor

Directions

Cut cucumber into pieces.
From watercress 4 separate beautiful twigs for garnishing.
In the food processor, purée cucumber, spring onions and the rest of watercress.
Mix the broth through it and season the soup with salt and pepper.
Soup in refrigerator in cold air for at least 1 hour.
Cucumber soup in plates.
Make cheese in the middle of the mountain and garnish with a twig of watercress.
Serve with crostini..