A cool refreshing soup to start a summer lunch.
1 large telegraph cucumber, about 425g weight
1 litre creamy natural yoghurt
1 clove garlic, crushed
1 tbsp each of freshly chopped mint and dill
Sea salt and pepper
Ice blocks, to serve
Extra chopped fresh mint and dill
Approx 20 peeled baby prawns (optional)
Peel the cucumber. Cut in half lengthwise and scoop out the seeds with a teaspoon. Chop half the cucumber roughly and put into the food processor with the yoghurt and garlic. Process until smooth.
Remove and scrape into a bowl. Finely dice remaining half of cucumber and stir through the yoghurt mixture with the chopped herbs. Season well – cold soups need to be well-seasoned. Cover with plastic wrap and chill overnight. Check for wateriness and if it seems too thick, beat in a little water (or chilled good quality chicken stock) with a fork Spoon into individual serving bowls. Add about three ice cubes per bowl and garnish with the extra chopped mint, dill and baby prawns, if using.
Tip: the ice cubes are important as they both chill and dilute the soup. You can also use chilled good-quality chicken stock ice cubes