Cucumber Cold Dish with Radish

Do not peel the cucumbers, because most of the flavors are in the skin, but just rinse them exactly with cold water. Now cut the cucumbers in half lengthwise, and scrape out the seeds with a spoon. Now cut the cucumbers into coarse pieces and form them in the hand mixer, which you run two or three times very briefly on high speed, then the cucumbers are as if they had been grated on a coarse grater. Salt the lot well and you the salt about 10 min. so that a little bit of cucumber liquid is formed.

In the meantime, finely chop the tarragon, sprinkle it over the cucumbers, and season with freshly ground black pepper, a pinch of sugar, and a pinch of chili seasoning. Then blend everything together in a hand blender until as fine as possible. If the cold dish seems too thick, simply “extend” it with yogurt or possibly kefir to the desired consistency. Season again, and refrigerate for at least 2 hours to properly infuse and chill.

Rinse the radishes before serving, cut into very fine sticks, and sprinkle on the center of the cold dish.

Recipes: Cucumber cold dish with radish ratatouille relish.

Gorgonzola quiche with sage Fruit salad with cherries

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Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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