Cold Cucumber Soup With Oyster Mushrooms and Buffalo Mozzarella
Cold Cucumber Soup With Oyster Mushrooms and Buffalo Mozzarella
Middle eastern flavours mixed with cheese from italy.
Requirements
Special equipment
- Something to blend with like an immersion blender or food processor.
Ingridients
| Item | Amount |
|---|---|
| 10% fat greek yoghurt | 100g |
| Cucumber | 1/4 |
| Lemon juice | 1 tbsp |
| Garlic | 4 cloves |
| Sumac | 2 tsp |
| Dill | 60g |
| Parsley | 20g |
| Salt | to taste |
| Pepper | to taste |
| Oyster mushroom | 300g |
| Olive oil | 3 tbsp |
| Buffallo mozarella | 1 |
| Pomegranate vinegar | 2 tsp |
Enough for 2 portions
Recipe
- Blend the yoghurt, cucumber, lemon juice, garlic, sumac, dill, and parsley. Season to taste with salt and pepper.
- Cut the oyster mushrooms length wise into 1 cm thick pieces. Fry them in a pan with olive oil until crispy brown but not burned.
- Cut the mozarella in half. In 2 dishes spread the mixture from 1. at the bottom. Put the fried mushrooms and mozarella on top and sprinkle each dish with 1 tsp of pomegranate vinegar. You can put some sumac on top for garnish.