Chill four soup bowls in the fridge. Trim the
cucumber then grate it coarsely, with its skin, into
a large bowl.
Strip the mint leaves from the stalks and shred
enough to give 4 tablespoons, or bundle the leaves
together and cut diagonally into fine strips with
kitchen scissors. Add the mint to the cucumber.
Stir the yoghurt, cream and vinegar into the bowl.
Season well with salt and pepper and stir again.
Divide the soup among the four chilled soup bowls.
Add one or two ice cubes to each one, if you like,
to chill the mixture quickly. Garnish with the
small sprigs of mint and serve immediately.
You can use sour cream instead of cream if you
prefer a sharper taste, and use tarragon vinegar
instead of the wine vinegar for a herbier
overtone. For a pretty contrast of taste and
colour, add a few peeled fresh prawns to each soup
bowl before serving.
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