Chilled Cucumber, Mint and Yoghurt Soup
Photography Photography by Nick Tresidder.
INGREDIENTS
3 medium telegraph cucumbers
1 tablespoon salt
2 large cloves garlic, crushed
1/ 3 cup packed mint leaves
2 cups chicken stock or cold water
11⁄2 cups plain, unsweetened yoghurt
freshly ground black pepper, to taste
extra yoghurt for serving, mint leaves for garnish
METHOD
Lightly peel, quarter and seed the cucumbers and cut across into 5cm lengths. Place in a food processor and chop the cucumbers until medium fine. Scrape into a bowl and stir in the salt. Leave to stand for 1 hour.
Drain the cucumber in a sieve, pressing lightly to remove the excess liquid.
Place the cucumber, garlic and mint into the bowl of a food processor or blender. Chop, then add the stock or water and blend again until finely puréed. Stir in the yoghurt, season to taste and refrigerate until well chilled.
To serve: Pour into tiny (30ml) serving glasses (we used shot glasses) and top with a little yoghurt and a small mint leaf. Makes 36 x 30ml serves
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.