Gastronomixs

Chilled cucumber soup with avocado and buttermilk

Andreas Caminada was born in Sagogn, a town in the Swiss canton of Graubünden. He was trained at signinahotel in Laax and worked as a pastry chef, chef entremetier, and chef tournant in several restaurants and hotels in Switzerland and Austria. In 2003 he took over Schloss Schauenstein Restaurant Hotel located in a 12th-century castle in Switzerland. His style of cooking is influenced by his childhood in the mountains and valleys of Graubünden. His restaurant serves seasonal and locally produced fresh products and top-quality ingredients. Andreas believes that the success of Schauenstein is epitomized by the creation of dishes using simple ingredients and transforming these into exceptional meals. Caminada received the Gault Millau Discovery of the Year award in 2004 and was named Chef of the Year by Bertelsmann in 2008. Schloss Schauenstein has three Michelin stars, the first having been awarded in 2004, the second in 2007, and the third in 2010. He recently opened IGNIV restaurant at a five-star resort in Bad Ragaz, Switzerland.

 Creation by Andreas Caminada, Schloss Schauenstein***, Fürstenau, Switzerland. 

Chilled cucumber soup with avocado and buttermilk

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Ingredients

20

g

brown sugar

60

ml

lime juice

20

ml

olive oil

16

g

avocado flesh

140

g

yoghurt

1

 

sheet of gelatin

 

 

salt

 

 

white pepper

300

ml.

buttermilk

50

ml.

whole milk

1

 

lime, zest

 

 

a little sugar

 

 

pinch of salt

1

 

bunch of dill

300

ml

freshly squeezed cucumber juice

1

 

lime

 

 

salt and pepper

 

 

sugar

 

 

cayenne pepper

 

 

white wine vinegar

1

 

cucumber

50

g

yoghurt

 

 

a little white balsamic vinegar

1

 

xanthan

 

 

salt and pepper

½

 

shallot

½

 

green pepper

1

 

tomato

 

 

fresh basil

 

 

fresh tarragon

 

 

fresh coriander

10

g

freeze-dried chives

15

g

sour cream powder

 

 

a little salt

½

 

avocado

 

 

salt and pepper

 

 

olive oil

 

 

peel from ¼ cucumber

 

 

salt and pepper

 

 

white wine vinegar

 

 

olive oil

Preparation method: avocado foam
  • Soften the gelatin in warm water.
  • Place the softened gelatin in a blender bowl with the brown sugar, lime juice, olive oil, avocado, and yoghurt.
  • Blend until smooth.
  • Season to taste with salt and pepper.
  • Transfer to a Kisag bottle.
  • Process with two N2O chargers and store in a cool place.
Preparation method: buttermilk snow
  • Mix together the buttermilk and whole milk.
  • Season to taste with the lime zest, sugar, and salt.
  • Pour into a Pacojet beaker and freeze.
  • Process with the Pacojet before serving.
Preparation method: powdered dill
  • Separate the dill fronds from their stalks and freeze in liquid nitrogen.
  • Reduce to a powder with a pestle and mortar.
  • Store in the freezer until needed.
Preparation method: cucumber granita
  • Season the cucumber juice to taste with the lime juice, pepper, salt, cayenne pepper, white wine vinegar, and sugar.
  • Pour into a flat container and freeze.
  • Scrape out with a fork to serve.
Preparation method: cucumber broth
  • Finely chop the unpeeled cucumber, shallot, tomato, and green pepper.
  • Place in a bowl and add salt, pepper, vinegar, and fresh herbs. Leave to marinate for half an hour.
  • Blend until smooth and pass through a sieve.
  • Fold in the yoghurt and season to taste with salt, pepper, and vinegar.
  • If the broth is too thin, thicken with a little xanthan.
Preparation method: chive and sour cream powder
  • Place all the ingredients in a spice mill and grind to a powder.
Preparation method: marinated avocado
  • Cut the avocado into small pieces and place in a bowl.
  • Add salt, pepper, and a little olive oil and leave to marinate.
Preparation method: cucumber strips
  • Cut the cucumber into thin strips.
  • Place in a bowl, add salt, pepper, olive oil, and vinegar and leave to marinate.
  • Taste the seasoning and adjust if necessary.
Finishing and preparation
  • Scatter chive and sour-cream powder on the plate and arrange the avocado pieces on top.
  • Garnish with cucumber strips and herbs.
  • Add the buttermilk snow, cucumber granita, and powdered dill on the other side of plate.
  • Add the avocado foam.
  • Pour a little cucumber broth over the plate.

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