Summer Cucumber Soup

In Blog, Summer by Luke Stuart0 Comments

This soup is delicious, there’s loads of flavour, more than you might expect. It is very light, deliciously refreshing and very simple to make. You can serve it warm or chilled. The ideal starter for a summer dinner party.

Serves 2

Ingredients

  • 200g cucumber (not peeled)
  • 3 spring onions
  • 50g potato (peeled)
  • 1/2 a round lettuce or 1 baby gem
  • 10g butter
  • 425ml vegetable stock
  • salt & white pepper

To Serve

  • 15 ml double cream
  • chives, snipped
  • 2 garlic bruschetta

Method

  1. Chop the cucumber into chunks and do the same with the potato
  2. Slice the spring onions, including the green part
  3. Separate the lettuce leaves, wash thoroughly and tear into pieces
  4. Melt the butter in a pan and toss the vegetables. Put lid on the pan and turn the heat to low, sweat gently for 10 minutes
  5. Pour in the stock and season well before bringing back to the boil
  6. Simmer gently for approximately 15 minutes or until the potato is cooked
  7. Puree the soup using a stick blender until ultra smooth
  8. Re-heat gently then check the consistency, adjust with extra stock accordingly
  9. Taste and season if required
  10. Serve the soup with a swirl of cream and garnish with the chives

Garlic Bruschetta

  • Oval granary loaf
  • 1 garlic clove, peeled
  • Olive oil
  • Sea salt flakes

Method

  1. Preheat a griddle pan until smoking hot
  2. Cut 2 long and even 15mm slices of bread
  3. Place the sliced bread on the griddle (one at a time to ensure that the bread is on the hottest part). Allow the bread to form caramelised ‘bars’ from the char-grill, repeat with the other side. When done, set aside and finish when ready to serve
  4. To finish the bread warm through in the oven
  5. Rub the char-grilled bread on all sides with the garlic, drizzle with olive oil and season with salt & pepper
  6. Serve the Bruschetta warm

 

Leave a Comment