Cucumber Soufflé with Basil

For the cucumber soufflés, peel the cucumber and cut into coarse pieces. Puree together with the cream cheese. Season with 8 finely chopped basil leaves, salt and pepper.

Beat the egg whites to a firm snow and carefully fold into the cucumber puree.

Peel, core and dice the tomatoes.

Heat 1 tablespoon of olive oil in a pan and roast the onions until golden. Add the diced tomatoes, salt, pepper and simmer on low heat for about 15 minutes.

Grease 4 ramekins with butter. Pour a tablespoon of the tomato mixture into each mold and fill 2/3 full with the cucumber mixture.

Fill a deep baking sheet or large baking dish with boiling water and place the ramekins inside. Bake the cucumber soufflés in a preheated oven at 200 °C for about 15 minutes.

Remove the cucumber soufflés, garnish with a basil leaf and serve immediately.

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