Cucumber Soup | Harriet Davidson
Triple the recipe and serve it as a canapé in little cups for a cocktail party, or double it and serve it in chilled bowls for a dinner party, or make it as is, and have it in your refrigerator ready for when you stumble back up from the beach, sun drunk and sandy after a day by the sea. ..use what herbs you please, just don’t go too heavy on tarragon as it can be quite an overpowering flavour. Light, cold, zippy, zesty, refreshing – it’s everything you want and more. -HO
Ingredients
2 Lebanese cucumbers, roughly chopped
1 cup plain Greek Yoghurt, plus extra to serve
Zest and juice of half a lemon
1 clove garlic, grated or finely minced
1 cup mixed, chopped soft herbs (parsley, dill, mint, basil, chives, French tarragon), plus extra to serve
¼ cup olive oil, plus extra for drizzling
Flaked sea salt
Freshly cracked black pepper
To serve:
Fresh bread, toasted then drizzled with olive oil and rubbed with a fresh garlic clove
