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Cucumber soup

Name: Cucumber soup
Prep time: 10 min
Total time: 10 min
Yield: Serves 4 in bowls or 12 in small cups
Ingredients: 2 cucumbers (about 675g); 150g Greek yogurt; 1 to 2 limes juiced, depending on taste; small handful of tarragon chopped; 3 mint sprigs, leaves picked; small bunch of chives chopped; rapeseed oil to serve

The refreshing cucumber soup is served cold, so it will go down well on a summer’s day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

10 min total 10 min prep Serves 4 in bowls or 12 in small cups 107 cal

Ingredients

4 serv.

2 cucumbers (about 675g)
150g Greek yogurt
1 to 2 limes juiced, depending on taste
small handful of tarragon chopped
3 mint sprigs, leaves picked
small bunch of chives chopped
rapeseed oil to serve

Instructions

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1 Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.
2 Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.