Cucumber Soup

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Photo: ckbk instagram

Preparation info

  • Difficulty

    Easy

Appears in

The Plagiarist in the Kitchen

The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

Ingredients

  • 2 cucumbers
  • 75cl caillé or sheep yoghurt or goat yoghurt
  • mint
  • iced water
  • colza oil

Method

Peel and deseed the cucumber. Put it in the processor with whichever lactic product you choose and blast it. Caillé is fermented and very light, of Basque origin, at the far end of the spectrum from Greek yoghurt. Adjust the texture with water and a drop or two of colza oil. Add chopped mint if you fancy it, but not much. Serve chilled.