Cold cucumber soup with yogurt and lemon sorbet from the head chef of La Taverna restaurant Alexander Zhurkin
Photos: Getty ImagesIngredients:Yoghurt without additives - 125 gCucumber - 150 gSorbet lemon / lime - 50 gCool shrimp - 24 gFresh ginger - 1 gSweek lime - 5 gFresh fresh orange juice - 5 gPartroot - 1g Spoon the seeds, lightly salt and leave for 5 minutes. Then rinse them under running cold water and dry with a napkin. Put prepared cucumbers in a blender, add yogurt, punch until smooth and add fresh ginger. Shrimp immerse in boiling water for 5 seconds and then lower them for 30 minutes into the marinade consisting of freshly squeezed lime, orange and parsley juice. Pour into a deep bowl prepared soup, put a ball of lemon sorbet in the middle, put shrimps around, sprinkle with pink pepper and decorate with finely chopped greens.