Serves 6
1 large cucumber
1 clove garlic
1/2 level teaspoon salt
1 pint (600ml) natural yoghurt 1 oz (25g) chopped walnuts
1 tablespoon oil
1/2 pint (300ml) single cream
juice of 1/2 lemon
freshly milled pepper
few drops of green food colouring (optional)
1 tablespoon chopped chives or mint
Chop the unpeeled cucumber and place in a mixing bowl. Peel and finely chop the garlic and add to the bowl along with the salt, yoghurt, chopped walnuts and oil.
Ladle half the ingredients into the goblet of an electric blender or food processor. Cover and blend to a puree then pour into a second mixing bowl. Repeat with remaining ingredients. Stir in the cream and lemon juice and season with pepper. Taste and add more salt and pepper if necessary. This soup is a delicate pale green flecked with dark pieces of cucumber peel. A few drops of green food colouring can be added at this stage, if a darker shade is liked.
Cover bowl with cling film and chill for several hours. Serve in chilled soup bowls. Sprinkle with chopped chives or mint. This is wonderfully refreshing on a hot summer day.