Chilled Cucumber Soup

Alessandra's Chilled Cucumber Soup

Ingredients:

1 telegraph cucumber

A few generous pinches of salt

4 tbsp white balsamic condiment (or white aromatic vinegar)

2 tbsp extra virgin olive oil

5 fresh mint leaves

2 garlic cloves, peeled

750 ml plain full cream yogurt

Salt and pepper to taste.

Carrot sticks and Borage flowers to decorate.

Slice the cucumber (do not peel) and place in a colander with salt. Stir and let the cucumber sweat for 30 minutes. Rinse well under cold running water and then place in a blender with the vinegar (only use white vinegar). Let the cucumber absorb the vinegar for 10 minutes, the add extra virgin olive oil, mint, garlic and yogurt. Blend a few times, until liquid and lightly frothy. Adjust with salt and pepper to taste and store in the fridge until serving time. Shake well before serving (in shot glasses) and decorate with thin carrot sticks and borage flowers.

Comments

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