Cucumber soup

Cucumber soup! Beautiful light green in colour, fresh in taste and best served ice cold from the fridge. Also perfect to take in a thermos to a picnic or to cool down during a long walk.

Ingredients for 1 litre:

1 small onion

1 small clove of garlic

1 large cucumber

500 ml water

1 stock cube

Bunch of chives

Bunch of parsley

Half a lemon

75 ml cooking cream, light cream or double cream

1 tablespoon extra virgin olive oil

Pepper and salt

Butter or vegetable oil

Preparation:

Peel the onion and garlic and chop finely. Sauté in some butter or oil until soft and lightly browned. Add water and stock and bring to the boil. Meanwhile, slice the cucumber into half slices (1 cm thick). When the water is boiling, add the cucumber and let it simmer for a maximum of 5 minutes. Meanwhile, chop the chives and parsley finely. Turn off the heat and add the herbs, along with the juice of the half lemon, the cream and the olive oil. Blend the soup until smooth and season with salt and pepper. Let it cool and then place in the fridge for at least 3 hours, until the soup is really cold.

Enjoy!

Tip for garnishing the soup: use a vegetable peeler to slice a few curls from the cucumber before cutting it into pieces.

By: Marleen

Categories: Kitchen secrets