Chilled Cucumber and Mint Soup
A refreshing chilled soup of ripe cucumber, fragrant mint and tangy lime, blended with creamy Greek yogurt and a delicate touch of honey for perfect balance. Served ice-cold, this elegant summer starter is finished with finely diced cucumber and fresh herbs, delivering a light, vibrant and beautifully refreshing dining experience.
Equipment
An electric blender
Ingredients
2 Large cucumbers
1 cup (a large handful) fresh mint leaves
The zest and juice of 2 limes
1/2 teaspoon salt
1/4 teaspoon black or white pepper
1 teaspoon honey
1/4 cup water or heavy cream
2 cups (16 ounces) unflavoured Greek yogurt
Method
Trim ends from the English cucumbers, but do not peel them. Cut the cucumbers lengthwise in half, remove seeds by scraping with the tip of a spoon, and then cut the halves into rough chunks. Put the chunks in the jar of the electric blender.
Add the mint leaves, lime zest and juice, salt, pepper, honey, and water or cream. Blend at high speed until the ingredients are thoroughly pureed – 15-30 seconds.
Add the yogurt, and blend at high speed until incorporated – about 10 seconds.
Transfer the soup to a jar or pitcher, and refrigerate it until it becomes quite cold – at least 3 hours. (Cover the container if you wish to chill the soup overnight.) Serve the soup cold. Garnish with finely minced cucumber and/or chopped mint or basil leaves.
