|
Description: A delightful chilled soup, perfect for Summer eating.
Servings: serves 4
Ingredients for Chilled Cucumber Soup
|
 1 cucumber, cut in half lengthways, de-seeded and finely sliced
2 garlic cloves, crushed
½ lemongrass, bruised
10g pickled sushi ginger
2 fresh kaffir lime leaves
1 sprig mint leaves, stems removed
1 sprig Thai basil
1 sprig coriander
1 green chilli, de-seeded and finely chopped
1 lime, juiced
pinch cumin, ground
seasoning (salt and pepper)
500g natural yogurt
250ml coconut milk
sesame oil
Thai basil leaves, for garnish
|
|
Directions for Chilled Cucumber Soup
|
1. Place the first 12 ingredients (up until the coconut milk)in a bowl, mix together and marinate in the fridge for 4-6 hours. 2. Once marinated finely blend the mixture, together with the coconut milk and most of the yoghurt until smooth and adjust the seasoning. Pass the mixture through a coarse sieve. 3. Serve in chilled bowls and garnish with a drop of yoghurt, sesame oil, sushi ginger and a couple of Thai basil leaves.
|
Comments for Chilled Cucumber Soup
|
|
|
