Cucumber Soup with Pumpkin Seed Dumplings

For the cucumber soup with pumpkin seed gnocchi first prepare the gnocchi. For this, stir all the ingredients (pumpkin seeds and kitchen herbs to taste) to a smooth cream and form dumplings with 2 spoons. Roll in pumpkin seeds and put in the refrigerator.

If desired, set aside a few slices of cucumber for garnish. Peel the remaining cucumbers, cut in half lengthwise, remove seeds, cut into pieces.

Blend the cucumber pieces with the soup in a hand blender, pass through a sieve, add the remaining ingredients, stir well with a whisk. Refrigerate for at least 2 hours.

Before serving, blend again to create a nice froth. Season with 1 tablespoon of vodka, gin or lemon juice, if desired. Pour the soup into plates and place the dumplings inside. Sprinkle with whole pumpkin seeds.

Serve the cucumber soup with pumpkin seed gnocchi cold.

Preparation Tip:

Cucumber soup with pumpkin seed dumplings is a cold refreshment on hot summer days!

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