Cucumber and yoghurt soup with charred garlic bread
The friend who first cooked the cucumber soup for me said, ''I have a soup I know you will like'', but I couldn't pick the flavour. When he told me the main ingredient, it made sense. This soup can be eaten chilled but is also fantastic warm. Too much heat will kill the subtle flavour. It also goes well with seafood.
Ingredients
6 continental cucumbers
60g butter, coarsely chopped
1 garlic clove, finely chopped
600g sheep's milk yoghurt (or any plain natural yoghurt)
Salt and pepper
8 slices sourdough bread
Extra virgin olive oil
1 garlic clove, cut in half
Basil leaves for garnish (optional)
Method
Partially peel the cucumbers, leaving some strips of green skin. Cut in half, remove seeds and chop coarsely. Melt butter in a large saucepan over medium heat, add cucumber and garlic, cover with a lid and cook until tender, about 8 to 10 minutes. Process in a food processor until smooth, then refrigerate until cool. Add yoghurt, season to taste, then pass through a fine sieve. Rub sourdough bread lightly with oil and char-grill on the barbecue. When toasted, rub with garlic. Serve soup chilled or warm, garnished with basil leaves if desired.
* This recipe first appeared in Spectrum magazine (Sydney Morning Herald).
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
