Chilled Cucumber Soup

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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

Method

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