John Myers
Cold Cucumber Soup
The perfect cold cucumber soup recipe with a picture and simple step-by-step instructions.
- 2 Pc. Cucumbers
- 500 g Soy yofu
- Vegetable stock
- Salt
- Freshly ground pepper
- 2,5 tbsp Lemon juice
- 2,5 tbsp Tabasco
- 1 Pc. Fresh cress
- For the vegetable stock, cook a bunch of soup greens in advance, skim off the vegetables. Rinse or peel the cucumbers, cut in half lengthways and scrape out the seeds with a teaspoon. Cut the pulp into pieces and puree together with the yoghurt in a blender or with a hand blender. If the soup is very thick, stir in enough stock until it has the right consistency. Season the cucumber soup with salt, pepper, lemon juice and harissa and chill until serving. Arrange on small plates and garnish with cress.
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