Cucumber soup
The refreshing cucumber soup is served cold, so it will go down well on a summer’s day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2cucumbers (about 675g)
- 150g Greek yogurt
- 2limes, juiced
- small handful of tarragon, chopped
- 3mint sprigs, leaves picked
- small bunch of chives, chopped
- rapeseed oil, to serve
Instructions
Step 1
Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.Step 2
Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.