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recipes

Iced Cucumber Soup with Mint

The palest minty green, this a refreshingly elegant soup for a summer meal or picnic.
Iced Cucumber Soup with Mint

Prep Time 15 mins

Cooking Time 0 mins

Serves 4-6

The palest minty green, this a refreshingly elegant soup for a summer meal or picnic; serve within 24 hours of making for the best flavour.

Use one kilo of cucumber for the soup; any remaining can be cut into cubes or slivers andtossed into the soup as a garnish just before serving

 

Ingredients

  • two to three cucumbers, total weight just over 1 kg (2 lb 4 oz)
  • a small handful of fresh mint leaves
  • plus 6 sprigs
  • 125 ml (4 fl oz) water
  • 125 ml (4 fl oz) whipping cream
  • 125 ml (4 fl oz) Greek set yogurt
  • salt

 

Method

  1. Peel and deseed the cucumbers. Cut into evensized chunks and steam for 10 minutes.
  2. Whizz in the blender for 30 seconds or so, with the mint leaves and water, then add the cream and yogurt with a pinch of salt.
  3. Chill in the fridge.
  4. Serve cold, garnished with cubes of cucumber and with a sprig of mint in each bowl.