Cucumber Soup

Cucumber Soup

Chilled with purple or Genovese basil and kefir

A chilled soup can be beautifully refreshing on a hot day. Using a good kefir brings a depth of flavour and a Tzatziki feel to the soup. A tang from the fermented dairy lifts the whole soup.

Purple basil brings a surprising colour, especially with the yellow snack cucumbers, and a delicious fragrance that only basil has. You can use green Genovese basil as an alternative.


Serves: 2
Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients:
2 snack cucumbers or 1 longer green cucumber
2 cloves of garlic
2 sprigs of purple basil or green Genovese basil
150g - 250g kefir
Sea salt flakes
Fresh ground black pepper
Oil

1. This is a quick and easy recipe needing very little attention. Dice the cucumbers, chop the basil, peel and chop the garlic then add all of them to a liquidiser or something similar.

2. Add around 150g of the kefir to begin with, keeping some to adjust the consistency after blending.

3. Season with lots of salt and pepper, then a good drizzle of oil (your favourite oil is the best).

4. Liquidise until there is a uniform colour, but not for too long as the cucumber will go frothy.

5. Taste for seasoning and adjust the consistency as you wish.


Serve with roasted Padron peppers and some crusty bread.

Chef Notes:
1. This is a lovely base recipe to be played with. Experiment with the herbs and even add some green pepper or the padron peppers (in the soup rather than a garnish).