Name: Cold Cucumber Soup
Total time: 20 min
Yield: 6
Ingredients: 2 (about 750g) Cucumbers; 1/2 tsp Salt; 1/2 to 1 clove Fresh garlic; 6 White Spring onions; 155g Yoghurt; 1 tbsp Dill; 200g Buttermilk or cream

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Cold Cucumber Soup

Serves: 4-6

Course: Main

Season: Summer

Machine: Food Processor

Total time (min.): 20

Don’t be fooled by this soup, it may be an incredibly easy soup to make, but it is also such a refreshing soup for a lazy summer lunch, superb with a glass of good white wine.

Ingredients

2 (about 750g) Cucumbers
½ tsp Salt
½ to 1 clove Fresh garlic
6 White Spring onions
155g Yoghurt
1 tbsp Dill
200g Buttermilk or cream

Tools

Food Processor
Knife Blade

Method

Peel and cut the cucumber length ways then scoop out the seeds.
Attach the knife blade to the food processor.
Place the cucumber, salt, garlic, spring onion, yoghurt and dill into the food processor bowl.
Process to a smooth purée on high speed.
To finish the soup attach the whisk.
Switch the machine to low speed and whisk in the buttermilk.
Traditionally we serve such soup in a bowl set over a bowl of ice. To finish the soup top with some chopped dill and garlic croutons.

Chef’s tips: To achieve a really smooth soup transfer the mixture to the liquidiser. The soup will only hold in the fridge for a couple of hours before it separates. If it does separate then just whisk it back together.

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