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Chilled cucumber, mint and fennel soup

Simon Rimmer from Great Food Bites
Treat your taste buds to a light, cooling soup enhanced with fragrant herby notes in this recipe by Simon Rimmer

Chilled cucumber, mint and fennel soup

Method

1. Halve the cucumber and scoop out the seeds before finely slicing.

2. Combine the cucumber with the garlic, vinegar, mint, cream, fromage frais, eggs and fennel. You could also tip everything into a liquidiser and process until smooth.

3. Serve in shot glasses, topped with a couple of brandy-soaked raisins.

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Serves: 4

Prep: 10 min

Ingredients
1 Cucumber
2 garlic cloves, crushed
1 tbsp tarragon vinegar
2 tbsp mint leaves
300ml single cream
300ml fromage frais
2 hard boiled Eggs, finely chopped
½ bulbs Fennel, finely sliced on a mandolin
100g raisins, soaked in brandy to cover
salt and pepper