The rising temperatures outside have sent the Savoir Flair team on a cold-food-only diet, so we’ve decided to ditch the traditional hot-soup starter and turn instead to a newfound friend for the summer months, the gazpacho. This cold cucumber soup is not only refreshing, but the yogurt and cucumber in it are so cooling that you’ll quickly forget how hot it is outside.
- 1kg cucumbers, ½ cup finely diced and the rest roughly chopped
- 1½ cups plain yogurt
- 2 tbsp fresh lemon juice
- 1 garlic clove, crushed
- 1 small onion, finely chopped
- ⅓ cup loosely packed fresh mint leaves
- ¼ cup loosely packed parsley leaves
- 2 tsp dry mint, crushed
- ¼ cup olive oil
- 1 tsp dry damask rose, crushed (optional)
- freshly ground black pepper
Place the chopped cucumber, yogurt, lemon juice, garlic, onion, fresh mint, parsley, dry mint, and olive oil in a blender, and blend until smooth.
Season with salt and pepper, cover, and refrigerate for six hours or up to 12 hours if made in advance.
Just before serving, adjust the seasoning if necessary. Pour the soup into bowls, garnish with the diced cucumber and crushed damask rose, and add a drizzle of olive oil.