Chilled Cucumber Soup

Name: Chilled Cucumber Soup
Yield: Serves 4
Cuisine: Italy
Ingredients: olive oil for drizzling; fresh herbs for garnishing; 1 cucumber, peeled and chopped; 1 baby potato, boiled; ¼ cup chicken stock; 1 Tbsp finely chopped fresh mint; salt and pepper to taste; plain yoghurt for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

IN ROMAN TIMES CUCUMBERS WERE GROWN IN GREENHOUSES FOR EMPEROR TIBERIUS TO ENJOY ALL YEAR ROUND. IT WAS ONLY IN THE 1800S THAT THE VARIETIES OF CUCUMBER WE ENJOY TODAY BEGAN TO BE HYBRIDIZED. WHAT BETTER WAY TO ENJOY OUR SUNSHINE THAN WITH A BOWL OF CHILLED CUCUMBER SOUP, WHICH COOLS THE BLOOD AS WELL AS THE PALATE.

Ingredients

1 cucumber, peeled and chopped
1 baby potato, boiled
¼ cup chicken stock

Europe
Italy
Rome
Starter
Soup
Gluten-free
Mediterranean

Method

Using a blender, blitz all the ingredients, except the seasoning, together.
Season with salt and pepper.
Leave to chill in the fridge for at least an hour before serving.
Add a dollop of yoghurt to each portion, garnish with fresh herbs and drizzle with olive oil.