Cold cucumber soup recipe
Chilled cucumber soup
very English!
This cold cucumber soup recipe is delicious with a very subtle flavour. It’s very easy to make for a summer picnic.For 4 – 6 people you’ll need the following ingredients: - One and a half English cucumbers
- 300 ml (10 fl oz) sour cream
- 300 ml (10 fl oz) natural yoghurt
- 300 ml (10 fl oz) light chicken stock (with any fat removed) or use a light vegetable stock, or even some skimmed milk
- a handful of fresh mint
- seasoning to taste – salt/pepper/paprika/a tiny clove of crushed garlic/fresh lemon juice
First of all peel the cucumbers thinly with a vegetable peeler, leaving a little of the green skin. Cut into chunks. In a blender or processor, blitz the chunks with the sour cream and yoghurt. Add the stock or milk and mint and blend until smooth. Season to taste with some or all above suggestions. Pour into a pre-chilled, wide necked picnic flask and leave in the refrigerator until you are ready to depart. I hope you enjoy this recipe – serve it over ice if possible and garnish with a thin slice of cucumber and/or thin slice of lemon, a swirl of cream and a sprinkle of paprika, or a sprig of mint.
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