Recipe: Chilled cucumber & mint soup

on
A lovely light blend with goat's yogurt for a nice tangy finish - serve with ice cubes as a refreshing summer starter
A lovely light blend with goat’s yogurt for a nice tangy finish – serve with ice cubes as a refreshing summer starter
VegetarianVegetarian EasyServes 6 as a starter

Preparation and cooking times

Preparation timePrep 40 mins

plus salting time

Method

  1. Cut the cucumbers in half lengthways. Scoop out the seeds with a teaspoon and throw them away. Slice the cucumbers, put them in a colander and sprinkle with a little salt to soften. Leave for 20-30 minutes. Rinse under cold water and pat dry.
  2. Melt a knob of butter in a large pan and add the onions and garlic. Cook gently until soft, but don’t colour. Add the cucumber and cook for a further 2-3 minutes. Season really well then add the stock, and all the stalks from the mint. Bring to the boil. Remove from the heat, take out the mint stalks and discard. Cool a little then purée. Leave to cool and then purée again with the yoghurt and a few mint leaves. Chill completely.
  3. Serve in bowls with some mint leaves, an extra drizzle of yoghurt, and ice cubes, if you like.

Per Serving

61 kcalories, protein 3.8g, carbohydrate 5.8g, fat 2.5 g, saturated fat 1.4g, fibre 1.1g, salt 0.7 g.

Content Credit: www.bbcgoodfood.com

 

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