John Myers
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Cold Cucumber and Basil Soup
The perfect cold cucumber and basil soup recipe with a picture and simple step-by-step instructions.
Basil oil
- 1 Clove of garlic
- 20 small Basil leaves
- Salt
- Black pepper from the mill
- Raw cane sugar
- Lemon juice
- 150 g Natural yoghurt
- 1 Red Paprika
- 2 tbsp Olive oil
- Espelette pepper
- 10 Basil leaves, roughly chopped
- 25 ml Olive oil
Basil oil
- Put the coarsely chopped basil leaves together with the oil in a tall container and then finely puree and then strain through a fine sieve.
Preparation soup
- Peel and halve the two cucumbers and remove the core with a spoon. Cut the cucumber into large pieces and place in a tall container, add the clove of garlic. Roughly cut the basil leaves and add to the cucumber and puree everything very finely.
- Season to taste with salt, pepper, sugar and lemon juice and let it get really cold in the refrigerator for at least 4 hours. I left it in the fridge overnight, then it was nice and cool.
- Shortly before the planned meal, peel the peppers with the peeler and cut into fine cubes, heat the olive oil in the pan and fry the peppers for a few minutes. Now take the soup out of the refrigerator and add the natural yoghurt, which has also been stored in a cool place, and mix it up again vigorously.
- Season again to taste, serve the soup in a deep plate, add the diced paprika, sprinkle some Espelette pepper on top and drizzle with some of the basil oil.
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