Iced cucumber Soup

Ingredients

  • 1 large cucumber
  • 1 onion
  • 900 ml chicken stock
  • 25 g butter or margarine
  • 25 g plain flour
  • Salt and pepper
  • 150 ml natural sugar

Garnish

  • 18 ice cubes
  • Mint sprigs
  • Cucumber slices

Cooking Process

Serves 6
Cooking time: 25 minutes
Calories: 85 per portion

1. Dice the cucumber, and finely chop the onion.
2. Place the cucumber in a saucepan with the stock and onion.
3. Bring to the boil, cover and simmer for about 20 minutes, or until the cucumber is tender.
4. Cool ,then blend in a liquidiser until smooth.
5. Melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute.
6. Gradually add the cucumber purée.
7. Bring to the boil, stirring frequently, then reduce the heat and simmer for 2 minutes.
8. Season to taste.
9. Add the natural yoghurt and leave to cool thoroughly.
10. Garnish each serving with ice cubes, mint sprigs and cucumber slices.

Iced cucumber Soup
Bon Apetite!

 

Iced cucumber Soup