Iced Cucumber Soup recipe
information
Calories 85 per portion,
Preparation time 5 minutes, plus 1 hour to chill,
Cooking time 25 minutes
ingredients
1 large cucumber
1 onion
900 ml (1 1/2 pints) chicken stock
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
salt and pepper
150 ml (1/4 pint) natural yogurt
Garnish
18 ice cubes
mint sprigs
cucumber slices
1 onion
900 ml (1 1/2 pints) chicken stock
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
salt and pepper
150 ml (1/4 pint) natural yogurt
Garnish
18 ice cubes
mint sprigs
cucumber slices
method
1. Dice the cucumber, and finely chop the onion. Place the cucumber in a saucepan with the stock and onion. Bring to the boil, cover and simmer for about 20 minutes, or until the cucumber is tender. Cool, then blend in a liquidiser until smooth.
2. Melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute. Gradually add the cucumber puree. Bring to the boil, stirring frequently, then reduce the heat and simmer for 2 minutes. Season to taste. Add the natural yogurt and leave to cool thoroughly.
3. Garnish each serving with ice cubes, mint sprigs and cucumber slices.
Cook's Tip
Before adding the yogurt, whisk a tablespoon of mint jelly into the hot soup until dissolved.
2. Melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute. Gradually add the cucumber puree. Bring to the boil, stirring frequently, then reduce the heat and simmer for 2 minutes. Season to taste. Add the natural yogurt and leave to cool thoroughly.
3. Garnish each serving with ice cubes, mint sprigs and cucumber slices.
Cook's Tip
Before adding the yogurt, whisk a tablespoon of mint jelly into the hot soup until dissolved.
serving amount
serves 6
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