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Chilled cucumber and rocket soup

Ray McVinnie

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Chilled cucumber and rocket soup
Chilled cucumber and rocket soupSupplied

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.

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Ingredients

  • 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

Method

  1. 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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