Funny how you wake up one morning and decide that the thing you want to do most in the world (ever) is to make cucumber soup. Maybe it’s a form of neurosis that all food bloggers share and perhaps writing these blogs is a therapeutic, legal and relatively harmless outlet for our collective obsession. Who knows. Who cares. Just had to make cucumber soup.
Preparation time: 5 minutes plus chilling time
Cooking time: 15 minutes
Skill level: easy
Serves: 2 for lunch – 4 as a starter
- 1 very large cucumber (or 2 supermarket-size cucumbers)
- 1 bunch of spring onions
- 1 clove of garlic – crushed
- plain flour – 1tbsp
- vegetable stock – 600ml/1 pint
- pastis/Pernod – 1tbsp
- yoghurt – 150ml
- fresh mint – good handful
- s & p
- olive oil
- cucumber slices and toasted almond flakes for garnish
Peel the cucumber, cut in half length-ways, scoop out the seeds with a spoon and dice. Discard seeds.
Trim and finely chop the spring onions.
Heat the oil in a large pan and add the cucumber, onions and garlic and cook for 5 minutes until tender.
Add the flour and cook for a further 2-3 minutes, stirring continually.
Add the stock, bring to the boil and stir for a few moments until the sauce thickens.
Add the pastis/Pernod, cover and simmer for 5 minutes, stirring occasionally.
Remove from the heat and set aside until cool.
Pour into a blender and add the yoghurt and roughly chopped mint. Blend until smooth. Season to taste.
Refrigerate before eating.
Serve with a garnish of sliced cucumber and toasted almond flakes.
Verdict: A lovely clean refreshing minty summer soup.
Drink: It’s a drink in itself.
Entertainment: Adam and Joe.