A chilled soup is an underrated pleasure when the weather is warmer. Whilst this is a simple soup, the attention to detail in the balance of flavours coupled with the diced cucumber, shredded herbs and separated petals of the chive flowers brings the dish to life.

Chive flowers have the flavour of chives, but not quite as strong. Although if you don’t separate the petals, you are likely to have a chive bomb in your soup which will detract from the soup’s delicate flavour. So it’s best to delicately separate the flowers and use sparingly in your garnish.    

PRO CHEF NOTE: This soup is best made and served fresh. You can chill your serving bowls in the freezer for an ultra-chilled soup on a hot day.

MINTED CUCUMBER YOGHURT SOUP

INGREDIENTS

Serves 2

2 teaspoon mint juice (a bunch of mint leaves)

250ml (1 cup) English organic cucumber juice (approximately 1 cucumber, juiced)

125ml ( ½ cup) coconut yoghurt (or bought coconut yoghurt)

3 teaspoons lemon juice

¼  - ½ teaspoon fine grain sea salt (as needed)

a teeny tiny amount of garlic - optional

1/2 teaspoon agave - optional

GARNISH

1 cup finely diced cucumber (peeled, deseeded)

1 chive, chopped

3 mint leaves, chiffonade

1 chive flower or cornflower, petals separated

METHOD

Prepare the garnish. Finely dice approximately 1 cup of cucumber. Finely chop 1 chive, chiffonade your mint leaves and carefully pull apart the petals from the chive flower (or cornflower).

Put the garnish ingredients into the base of two serving bowls and chill in the refrigerator. When you are ready to serve, make the soup.     

To make the soup, juice your cucumber. Then put the cucumber juice into a blender with the coconut yoghurt, lemon juice and ¼ teaspoon of sea salt, adjusting the salt level to your liking once it’s had an initial blend. Add a teeny grating of garlic, if using, and blend again. Add a little agave if you would like a slightly sweeter soup. Pour the soup over the chilled garnish to serve.