Summer Chilled Cucumber Soup | mint & radishes

Extremely refreshing and so aromatic, this beautiful summery chilled soup is the perfect patio lunch on a hot day!

Can be served aside a grilled salmon fillet and served with a glass of Chateau Penin as per described below the recipe.
Happy summer!

Serves 4-6 people

1 cucumber – peeled, seeded and cut into ¼” cubes
4 small radishes, cut in thin slices
1 large garlic clove, germ removed
3 sprigs of fresh mint leaves chopped (2 tbsp),
2 tbsp dill, chopped
1 sprig of tarragon (optional)
2 cup plain yogurt (preferably not Greek style)
1 cup milk
1 lemon, zested and then juiced (approx. 2 tbsp)
2 tbsp olive oil, extra virgin or cold press
1 tsp fine sea salt
1 tsp ground black pepper

1. Chill shallow soup bowls in fridge at least 20 mins before serving.

2. In a food processor or a hand-blender, pulse 2/3 of the diced cucumber with the garlic, salt & pepper, yogurt, milk, lemon juice, zest, ½ the olive oil and 1/2 fresh herbs until blended with no pieces remaining. Place this mixture immediately in the fridge.

3. In a separate bowl toss the remaining cucumber pieces, radishes, remaining olive oil, remaining herbs and salt and pepper to taste. Refrigerate for at least 20 mins.

4. Remove serving bowls from fridge, spoon veggie mixture into centre of each bowl, then pour blended yogurt mixture around the rest of the bowl and serve immediately.

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