Summer soup recipe: Chilled Cucumber Gazpacho
It is the end of summer and we are finishing up the crop of garden produce before the next lot of Autumn veggies come into season. One thing we still have a lot of (due to this Indian Summer) is cucumbers, and we also have hot weather! So I put 2 and 2 together and came up with a chilled cucumber soup. Refreshing, delicious and the perfect lunchtime dish to enjoy in the sunshine.
It's quite filling due to the yogurt and cream so is more substantial than you think it will be, but if particularly starving you could add some croutons. Or, follow it up with some cheese like we normally do. It was a Wensleydale on this occasion if I recall correctly.
Chilled Cucumber Gazpacho Recipe
1 large cucumber
150 ml natural yogurt
65 ml sour cream
Splash of milk
Juice of 1/2 lemon
1 clove crushed garlic
1 tsp white wine vinegar
1 tsp chopped fresh mint
Salt and pepper
Thinly peel the cucumber, then blend with the yogurt, sour cream and garlic.
Once smooth, season with the lemon, vinegar, salt and pepper, adding some milk if it seems too thick.
Then stir in the mint and chill thoroughly before serving (or if pressed for time, add ice cubes)
Here is a handy recipe card to save too, I hope you enjoy it and let me know if you give it a go!
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