Chilled Yoghurt and Cucumber Soup

A cool refreshing soup to start a summer lunch.

Serves 4

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

Garnish:
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

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