Chilled cucumber soup

by LocalTable 4 January, 2018 0 comment

This recipe is more because I am dealing with a cucalanche at home. I never thought one plant could produce so much food. I can’t give them away.

This is incredibly quick and easy and very refreshing for lunch during summer. Ever since I discovered the chilled beetroot soup, I’m a huge fan of cold soups for lunch now.

In this, my first attempt, I added too much Dijon mustard. When my friend and local grower Kat (Luna Harvest) tasted it, she said I’d discovered the recipe for McDonald’s Big Mac special sauce. She loves it, although it definitely wasn’t what I was going for! But she was right… and after she said it, I could only taste the Big Macs of my youth when I ate this. Not so sure if I want to be reminded of that particular food experience.

Don’t let that put you off! I’ve adjusted the recipe below with that in mind. You might also like to add a little water, if you prefer it thinner. I only have a stick blender, so it’s quite chunky.

Chilled cucumber soup

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Serves: 6 Prep Time:

Ingredients

  • 2 large cucumbers (more if they're smaller), halved and seeded, chopped
  • 1-2 cups Greek yoghurt
  • juice of half a lemon
  • 1/2 red onion, chopped
  • 1 clove garlic
  • 1/3 cup dill
  • 1/4 cup flat leaf parsley
  • 1 teaspoon Dijon mustard
  • salt & pepper for seasoning

Instructions

  1. Put the cucumber, yoghurt, lemon juice, onion, garlic, dill, parsley and mustard in a blender or food processor and blend or process thoroughly.
  2. Pour into a bowl, season with salt & pepper, cover and refrigerate for at least 8 hours or overnight.
  3. To serve, ladle into bowls and garnish with a sprinkle of dill.

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