Chilled Cucumber, Mint and Yoghurt Soup
Photography by Photography by Nick Tresidder.
INGREDIENTS
3 medium telegraph cucumbers
1 tablespoon salt
2 large cloves garlic, crushed
1/ 3 cup packed mint leaves
2 cups chicken stock or cold water
11⁄2 cups plain, unsweetened yoghurt
freshly ground black pepper, to taste
extra yoghurt for serving, mint leaves for garnish
METHOD
Lightly peel, quarter and seed the cucumbers and cut across into 5cm lengths. Place in a food processor and chop the cucumbers until medium fine. Scrape into a bowl and stir in the salt. Leave to stand for 1 hour.
Drain the cucumber in a sieve, pressing lightly to remove the excess liquid.
Place the cucumber, garlic and mint into the bowl of a food processor or blender. Chop, then add the stock or water and blend again until finely puréed. Stir in the yoghurt, season to taste and refrigerate until well chilled.
To serve: Pour into tiny (30ml) serving glasses (we used shot glasses) and top with a little yoghurt and a small mint leaf. Makes 36 x 30ml serves
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!