Iced cucumber soup with feta cheese crumble

by Andy Waters
Return to Recipe
Print
4
20 minutes

Ingredients

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

  • 100g of feta
  • 1/2 cucumber, deseeded and diced
  • 4 tomatoes, skinned, deseeded and diced
  • extra virgin olive oil
  • edible flowers
  • coriander cress

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 1/2 cucumbers, roughly chopped
  • 1 bunch of mint, chopped
  • 1/2 bunch of coriander, chopped
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
  • 100g of feta
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
  • 1/2 cucumber, deseeded and diced
  • 4 tomatoes, skinned, deseeded and diced
  • coriander cress
  • extra virgin olive oil
  • edible flowers