Name: Cucumber Soup
Yield: Serves 8–10
Ingredients: 800 g cucumber (roughly 2¼ cucumbers), partially peeled and chopped; julienned cucumber; salt and black pepper to taste; dill fronds; rose petals (optional); small handful walnuts, roughly chopped; freshly ground black pepper to taste; a few drops of chilli oil; 80 g (½ cup) walnuts; 4 garlic cloves, minced; 6 spring onions, sliced, or ½ red onion, diced; 4 tbsp mint leaves, snipped; 3 tbsp dill fronds, roughly chopped; 1½ slices of stale, white country bread, crusts removed and torn; ½ cup strong chicken stock; 1¼ cup Greek or double-cream yoghurt; 1 cup ice blocks; ⅓ cup olive oil (or more to taste); ½ a lemon, juice and grated rind; 2 tbsp white balsamic vinegar

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Set a Table

By Karen Dudley

Published 2018

About

In my early days of catering in other people’s homes I remember having to fling together a spontaneous starter. It was like being on MasterChef – but alone – with no one but the unsuspecting dinner guests to understand the masterful soup I managed to create from the bottom drawers of a relative stranger’s fridge! I made a soup very similar to this one. It was the late '90s and I served the soup in pretty teacups I found in one of the cupboards. Sho! Nearly two decades later, I have taken Di