Chilled Cucumber, Pistachio and Yoghurt Soup
A lovely, light and fresh tasting soup.
We don't always think about 'cold soups' as an option when planning a menu, but on a hot summer's night, it is always well worth the effort. Served as cold as possible, I guarantee it to be a hit as a lead in to a relaxing evening of summer dining.
- 1 telegraph cucumber
- 2 cups natural unsweetened yoghurt
- 2 cloves of garlic, peeled
- ½ cup basil leaves
- ½ cup low fat cream cheese
- ¼ cup pistachio nuts, shelled and toasted
- ¼ cup mint leaves, choppedsSea salt, white pepper and white wine vinegar to season
Place all the ingredients into a food processor and blend at high speed for about 4-5 minutes or until the mixture is completely smooth and airy.
Adjust the seasoning with the salt, pepper and a little drop or two of vinegar.
Place in a refrigerator for no less that two hours to ensure the soup is properly chilled.
Finely chop the pistachio nuts. Add them to the chopped mint and mix well with a little salt and pepper.
Pour into individual serving dishes and sprinkle with the chopped pistachio and mint mixture just before serving.