As a starter you need barely a cup each of this tart, creamy, garlicky soup to wake up the taste buds. Try it with a sip or two of Russian vodka. Leave a big bowl in the fridge for those who want it, with a note saying "Stir before serving". This recipe is from the Vegetarian Cookbook.
1 cucumber, peeled, split lengthways, seeded and chopped
2 cloves garlic, chopped
1/2 cup mint leaves
1/2 tsp sea salt
Large handful of rocket leaves
1/2 cup fresh white breadcrumbs
2 cups thin yoghurt
1/4 cup iced water
2 tbsp cider vinegar
Put everything into a blender or food processor and puree until you have a pale-green cream. Taste and season if necessary. Chill. To serve, mix well and pour into chilled bowls.
Makes about 1 litre.
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