Chilled cucumber soup with creme fraiche and lemon
( SERVES 4 )
26/2/2008
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Gazpacho isn't the only soup that can be served cold. Try this refreshing recipe as an entree on a hot day.
Ingredients
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| 1 | Onion, (small) |
| 1 tbsp | Olive oil |
| 2 | Telegraph cucumber, or 8 Lebanese |
| 1 tbsp | Vermouth, (optional) |
| 700 ml | Vegetable stock, or chicken stock |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Lemon, zested, reserve a few strips for garnish |
| 4 dessert spoons | Creme fraiche |
Directions
- Saute the onion in the olive oil for 5 minutes until soft.
- Peel, seed and chop the cucumber then add to the onion, stirring.
- Add the vermouth, and after 5 minutes add the stock, then taste for seasoning. Add the lemon.
- Simmer for 5 minutes then puree. Serve chilled, topped with a spoonful of creme fraiche and a strip of lemon zest.
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