Chilled Cucumber Soup

Name: Chilled Cucumber Soup
Prep time: 50 min
Total time: 50 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: ½ scotch bonnet pepper, de-seeded and minced (optional); 2 cucumbers, de-seeded and peeled (leave half the skin on one for a little colour); 225 ml/1 cup natural yogurt, plus extra to serve; 1–2 tsps lime or lemon juice; fresh mint leaves, to garnish; a dash of Pepper Sherry or regular dry sherry, to serve; 500 ml/2 cups chicken stock; 2 tbsp fresh single cream; salt and white pepper; ½ onion, chopped; 75 g/½ cup fresh white breadcrumbs or 2 slices of white bread

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Cold soups are not hugely popular in the Caribbean and truthfully you will most likely run into them in upscale restaurants or private homes. I can’t imagine why they aren’t enjoyed more often as they are cooling, delicious and simple to make. Cucumbers are available everywhere in the Caribbean.

Ingredients

2 cucumbers, de-seeded and peeled (leave half the skin on one for a little colour)
500 ml/2 cups chicken stock

Americas
Jamaica
Soup
Caribbean

Method

Blend all the ingredients in a food processor until it has the consistency of a gazpacho.
Chill the soup in the freezer for about 30 minutes, so that it is almost icy when served.
Add the sherry. You can top with a swirl of yogurt and a mint leaf.