Cucumber and mint soup

By: Matt Tebbutt From: Market Kitchen

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This recipe is classed as easy

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Prep time:
20 mins, plus 15 minutes chilling
Cook time:
10 mins
Serves:
2-3

Matt Tebbutt’s refreshing starter combines two of the most cooling ingredients available

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Ingredients

  • 3 Cucumber, seeds removed, chopped
  • 400ml chicken stock
  • 300ml plain Yogurt
  • 150ml double cream
  • 1 clove Garlic, peeled, crushed
  • 1/2 Lemon, juice only
  • bunch fresh Mint
  • Olive oil, for drizzling
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Method

1. Place the chopped cucumber into a colander and sprinkle with salt. Leave for 10-15 minutes, then rinse and squeeze out any excess moisture.

2. Bring the stock to the boil in a pan, then remove from the heat and set aside to cool. Stir in the yoghurt and the cream, then add the garlic and the cucumber. Blend with a stick blender until smooth. Season, to taste, with salt and freshly ground black pepper and stir in the lemon juice.

3. Add the mint to the soup and blend again until smooth. Chill in the fridge for 15 minutes before serving, then ladle into serving bowls with a few ice cubes. Drizzle over some olive oil and serve.

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Latest Comment

Easy to follow recipe. Added mint to give it extra kick and skipped the olive oil.

AngelaH68034 AngelaH68034 Posted 09 Aug 2009 1:51 PM