Cucumber, yoghurt and peanut soup

Name: Cucumber, yoghurt and peanut soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1 cucumber (300g), unpeeled, ¾ of it roughly chopped, the rest finely diced; 1 green chilli (20g), stem removed, ½ roughly chopped, the rest finely diced (removed the pith and seeds if you prefer less heat); 50g smooth peanut butter; 80ml olive oil; 1 lime zest finely grated, to get 1 tsp, and juiced, to get 2 tbsp; Fine sea salt; 15g fresh dill leaves; 1 garlic clove peeled and bashed; 10g peeled ginger roughly chopped; 50g crustless bread torn into small pieces; 100g ice cubes; 100g greek yoghurt

Instructions

Prep:15minCook:10min

Here’s one to bookmark for when you want a chilled soup that’s neither gazpacho nor ajo blanco. It was the result of a bit of a fridge-raid, to be honest, and I was more than delighted by the outcome. It will keep well in the fridge overnight, ready for an alfresco lunch the next day

Updated at: Thu, 21 Nov 2024 07:27:21 GMT