Chilled Cucumber Soup
When temperatures soar in the Summer there are two chilled soups I rely on heavily. First, a summer gazpacho to make the best of wonderful tomatoes and second, this chilled cucumber soup. It is thickened with Greek yogurt and flavoured with herbs and lime juice, which makes it wonderfully cooling and light. It also works beautifully as a starter for a long Summer meal in the garden.
On a hot day this soup comes together in minutes which is wonderful when it’s really too hot to cook.
ingredients
2 organic cucumbers
180g Greek yogurt
1 lime, juice only
1 tablespoon tarragon leaves
1 tablespoon chives
sea salt and black pepper
to serve
extra virgin olive oil
1 tablespoon creme fraiche
Blend the cucumbers, greek yogurt, lime juice and herbs until smooth.
Taste to season and add more lime juice if needed.
Refrigerate to chill.
When ready to serve spoon into bowls and garnish with chopped cucumber, a spoonful of crème fraîche and a good glug of extra virgin olive oil.