Cold lettuce soup with crispbread, tomato salsa and mayonnaise

Recipe for 4 persons

Crispbread

125 g rye flour
125 g white flour
2.5 g salt
125 g water
10 g linseed

Mix the rye flour, white flour, salt, pepper and water in a bowl and knead it into a smooth dough. Let it sit for 30 minutes. Roll it out very thinly, cut it into any shape you like and place it on a baking tray. Bake at 180°C without air circulation.

Lettuce soup

400 g lettuce
50 g spinach
150 g cucumber
1 small clove of garlic
1 shallot
200 ml vegetable stock
120 g sunflower oil
10 g fresh cream
salt and pepper to taste

Blanch the lettuce. Dice the cucumber, shallot and garlic and then purée them with the vegetable stock, spinach and lettuce in a mixer. Add oil and fresh cream. Mix everything again and season it to taste. Then refrigerate.

Tomato salsa

300 g tomatoes
5 g garlic
10 g onion
50 g olive oil
a bit of basil
salt and pepper to taste

Quarter the tomatoes, remove the core and cut them into small cubes. Finely chop the garlic and onions. Mix the ingredients with the oil and season it to taste. At the end, cut the basil into strips and add it to the mixture.

Mayonnaise

50 g parsley
1 egg yolk
80 g rapseed oil
1 tsp Kressi vinegar
1 tsp mustard
salt and pepper to taste

Blanch the lettuce. Dice the cucumber, shallot and garlic and then purée them with the vegetable stock, spinach and lettuce in a mixer. Add oil and fresh cream. Mix everything again and season it to taste. Then refrigerate.

Tip:

You can flavour the mayonnaise also with other herbs or replace some of the oil with flavoured oil (e.g. lemon oil).

It’s best to puree the soup once more before serving it.

Shopping list

500 g rye flour
500 g white flour
100 g linseed
1 lettuce
hand full spinach
1 cucumber
1 clove garlic
3 tomatoes
1 cup fresh cream
4 shallots
4 onions
1 bunch basil
1 bunch parsley