Chilled cucumber soup with creme fraiche and lemon
( SERVES 4 )
Gazpacho isn't the only soup that can be served cold. Try this refreshing recipe as an entree on a hot day.
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|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|
- 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.
This dish is best matched with
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