Vegetarian Cooking: Chilled Cucumber Soup Recipe

CHILLED CUCUMBER SOUP

Ingredients

• 1 large cucumber, finely grated (see Preparation and serving ideas)

• 450 ml/16 fl oz natural yoghurt

• 2 tablespoons wine vinegar

• 2 tablespoons chopped fresh dill, or 2 teaspoons dried dillweed

• 2 tablespoons seedless raisins

• 2 hard-boiled eggs, finely chopped

• 1 large clove garlic, crushed (option)

• 1 teaspoon caster sugar

• 1 large crisp dessert apple, cored and chopped

• 150 ml/ ¼ pint soured cream

How To Prepare Chilled Cucumber Soup Recipe

1. In a large bowl combine all the ingredients and stir well to mix them thoroughly.
2. Cover the bowl and refrigerate for at least 3 hours (see Cook’s tip)
3. Pour the soup into a tureen or spoon straight into individual bowls and serve very cold.

COOK’S NOTES:

TIME:

Total preparation time is 40 minutes.  Allow at least 3 hours for chilling.

PREPARATION:

Do not remove the cucumber peel unless it is very tough.

COOK’S TIP:

If you are short of time, chill the soup in the freezer or refrigerator freezing compartment for 30 minutes.

VARIATIONS:

Try mint or tarragon instead of dill.  Crisp vegetables such as celery, fennel and radishes may be used instead of apple.

SERVING IDEAS:

Reserve a little cucumber, slice it very thinly and float it on top of the soup with a spring of dill, mint or tarragon, according to which herb is used in the recipe.  This is a perfect soup to start off a summer dinner party.  

DID YOU KNOW ?

This is a Persian version of an uncooked soup that is enormously popular throughout the Middle East.  Cucumber and yoghurt is a favourite combination in Middle Eastern countries because its refreshing qualities are particularly suited to the hot climate.