Chilled Cucumber, Pistachio and Yoghurt Soup

2:34 am on 31 January 2009

A lovely, light and fresh tasting soup.

We don't always think about 'cold soups' as an option when planning a menu, but on a hot summer's night, it is always well worth the effort. Served as cold as possible, I guarantee it to be a hit as a lead in to a relaxing evening of summer dining.

Ingredients

  • 1 telegraph cucumber
  • 2 cups natural unsweetened yoghurt
  • 2 cloves of garlic, peeled
  • ½ cup basil leaves
  • ½ cup low fat cream cheese
  • ¼ cup pistachio nuts, shelled and toasted
  • ¼ cup mint leaves, choppedsSea salt, white pepper and white wine vinegar to season

Method

Place all the ingredients into a food processor and blend at high speed for about 4-5 minutes or until the mixture is completely smooth and airy.

Adjust the seasoning with the salt, pepper and a little drop or two of vinegar.

Place in a refrigerator for no less that two hours to ensure the soup is properly chilled.

Finely chop the pistachio nuts. Add them to the chopped mint and mix well with a little salt and pepper.

Pour into individual serving dishes and sprinkle with the chopped pistachio and mint mixture just before serving.

Serves four.
 

From Jesse Mulligan, 1–4pm

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