Chilled cucumber & mint soup
A lovely light blend with goat's yogurt for a nice tangy finish - serve with ice cubes as a refreshing summer starter
Difficulty and servings
Serves 6 as a starter
Preparation and cooking times
Prep 40 mins
plus salting time
Vegetarian
- Cut the cucumbers in half lengthways. Scoop out the seeds with a teaspoon and throw them away. Slice the cucumbers, put them in a colander and sprinkle with a little salt to soften. Leave for 20-30 minutes. Rinse under cold water and pat dry.
- Melt a knob of butter in a large pan and add the onions and garlic. Cook gently until soft, but don't colour. Add the cucumber and cook for a further 2-3 minutes. Season really well then add the stock, and all the stalks from the mint. Bring to the boil. Remove from the heat, take out the mint stalks and discard. Cool a little then purée. Leave to cool and then purée again with the yoghurt and a few mint leaves. Chill completely.
- Serve in bowls with some mint leaves, an extra drizzle of yoghurt, and ice cubes, if you like.
PER SERVING
61 kcalories, protein 3.8g, carbohydrate 5.8g, fat 2.5 g, saturated fat 1.4g, fibre 1.1g, salt 0.7 g
Recipe from olive magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2499645/
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Ingredients
- 1½ cucumbers , peeled
- butter
- 2 spring onions , chopped
- 1 garlic clove , chopped
- 500ml vegetable stock , at boiling point
- ½ a small bunch mint
- 300ml goat's yogurt or natural yogurt
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Difficulty and servings
Serves 6 as a starter
Preparation and cooking times
Prep 40 mins
plus salting time
Vegetarian
Ingredients
- 1½ cucumbers , peeled
- butter
- 2 spring onions , chopped
- 1 garlic clove , chopped
- 500ml vegetable stock , at boiling point
- ½ a small bunch mint
- 300ml goat's yogurt or natural yogurt
PER SERVING
61 kcalories, protein 3.8g, carbohydrate 5.8g, fat 2.5 g, saturated fat 1.4g, fibre 1.1g, salt 0.7 g
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06 September 2012
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