Iced cucumber soup with feta cheese crumble

Beautifully refreshing, Andy Water's easy cucumber soup recipe is the perfect starter for a summer lunch or dinner party, as everything can be prepared ahead of serving. With no cream or stock added the intensity of the cucumber is the star of the dish, enhanced by fragrant herbs and a salty kick from the frozen feta sprinkled over to garnish.

First published in 2016
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Ingredients

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Imperial

Cucumber soup

  • 2 1/2 cucumbers, roughly chopped
  • 1 bunch of mint, chopped
  • 1/2 bunch of coriander, chopped
  • 2 tbsp of sherry vinegar
  • 3 dashes of Tabasco

To serve

Equipment

  • Blender

Method

1
Begin by preparing the cucumber soup. Add the cucumbers, mint and coriander to a blender and blitz until smooth and vibrant green in colour
2
Add the sherry vinegar and Tabasco to taste and blend again – the soup should have quite a strong flavour and be slightly acidic, similar to a gazpacho
  • 2 tbsp of sherry vinegar
  • 3 dashes of Tabasco
3
Chill the soup in the fridge for at least an hour, or until ready to serve. Place the feta for the crumble in the freezer for at least an hour to chill and firm up
4
Mix together the diced cucumber and tomato and divide between bowls, pouring over the chilled cucumber soup. Remove the feta from the freezer and coarsely grate over the soup to form a crumb, finishing with a drizzle of olive oil, coriander cress and edible flowers to garnish
First published in 2016
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Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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