The refreshing cucumber soup is served cold, so it will go down well on a summer’s day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.
Prep:10 mins
Serves 4 in bowls or 12 in small cups
2 cucumbers (about 675g)150g Greek yogurt1 to 2 limes, juiced, depending on tastesmall handful of tarragon, chopped3 mint sprigs, leaves pickedsmall bunch of chives, choppedrapeseed oil, to serve
STEP 1Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.STEP 2Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.
