Preparation

1

Step 1

Wash and clean the cucumber, cut it in half lengthwise and remove the seeds.

2

Step 2

Set aside some cucumber to use as a garnish and roughly chop the rest.

3

Step 3

Rinse the dill, shake dry and set aside a few sprigs for garnishing.

4

Step 4

Blitz the rest with the cucumber, buttermilk, vegetable stock, vinegar and crème fraîche to form a fine puree-like texture.

5

Step 5

Season with salt, pepper and sugar and chill in the fridge.

6

Step 6

Heat a pan and, without adding any oil, fry the bacon rashers in batches until crispy. Drain on kitchen paper.

For the recipe, you'll nee:

Ingredients

Portions

4

Food

  • 1.0 Cucumber
  • 1.0 bunch Dill
  • 500.0 ml Buttermilk
  • 100.0 ml Vegetable stock
  • 2.0 tbsp White wine vinegar
  • 3.0 tbsp Crème fraîche
  • Salt, pepper
  • Sugar
  • 100.0 g Bacon