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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.