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.

Ingredients

• 2 cucumbers (about 675g)
• 150 g Greek yogurt
• 2 limes, juiced
• small handful of tarragon, chopped
• 3 mint sprigs, leaves picked
• small bunch of chives, chopped
• rapeseed oil, to serve

Steps

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.
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.