CHILLED CUCUMBER SOUP
During the summer months at the cortijo, I love making chilled vegetable soups to eat in the evening, and my favourites are salmorejo and gazpacho. I’ve recently been experimenting with other types of soup. We’ve got loads of cucumbers at the moment, so this is one I tried today.
Chilled Cucumber Soup
INGREDIENTS
- 500g ready-prepared cucumbers, peeled and chopped
- 1 large clove garlic, roughly chopped
- 1 small pot of natural yoghurt
- 60g extra virgin olive oil
- 20g cider vinegar
- 60ml water
- a couple of sprigs of mint leaves, destemmed
- a pinch of salt
METHOD
- Put all the ingredients into a liquidiser and blend for 7 minutes.
- Pour into a bowl and chill well before serving.