I have a couple of recipes for cucumber soup, one is from my mother's book and one is from mine. Both are chilled and both use yoghurt as a base. One calls for grating the cucumber, and one calls for blending it to a purée. Either way the result is a refreshing summer soup, perfect for the hot days.
Lebanese Cucumber & Yoghurt Soup
This chilled soup is a bit like tzatziki particularly if you use Greek yoghurt and garnish it with mint. I've reduced the amount of double cream and increased the yoghurt to make it lighter than my original recipe. You could also use creme fraiche or sour cream.
This amount serves 4.
1 large or 2 small cucumbers
100ml double cream
500ml natural yoghurt
1 small clove garlic, grated
2 tbsp tarragon or white wine vinegar
salt and pepper
freshly chopped mint to garnish
Wash the cucumber (no need to peel), remove the seeds and coursely grate into a large bowl. Stir in the cream and yoghurt and mix well. Add the remaining ingredients and season to taste. Chill for a couple of hours and garnish with the chopped mint.
Cucumber and Yoghurt Soup
This version is from my mother's recipe book and uses an electric blender to produce a smooth summery soup. If you want to add texture, garnish with diced or sliced cucumber and serve with a slice of crusty bread.
1 large or 2 small cucumbers
250ml single cream
300ml natural yoghurt
a squeeze of lemon juice
salt and pepper
2 tbsp double cream to serve
Fresh dill to garnish
Peel the cucumber, remove the seeds and cut into chunks. Place into an electric blender with the cream, cover and blend until smooth.
Pour into a large bowl and stir in the yoghurt. Add a squeeze of lemon juice and check for seasoning.
Chill for a couple of hours and serve in deep bowls with a swirl of double cream and a sprig of fresh dill.
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