At this time of the year when the cucumber plants start producing we have almost too many to eat and one delicious and refreshing way of using them in hot weather is to make this simple, iced cucumber soup.
Serves 3 – 4
3 small cucumbers (I use the small Mediterranean ones we grow, about 15 cms long, but you can use one or two long cucumbers if the small ones aren’t available)
1 sweet onion
a bunch of mint
6 tablespoons breadcrumbs
3 tablespoons olive oil
yoghurt to garnish
I peel the cucumbers as this variety has a slightly bitter peel which is fine in salads but not so good in soup. Roughly chop the cucumbers, mint leaves (except for a few for the garnish) and sweet onion. Put them all in the food processor or blender and process until you have a fine purée. Add the breadcrumbs, olive oil and salt and pepper to taste. Refrigerate until you’re ready to eat it. It should be served chilled and on really hot days you can add ice cubes to it. Serve garnished with yoghurt (or crème fraiche) and some chopped mint.