Cooked and chilled cucumber soup has long been a summer favourite of ours, served cold outside in the garden.
This version is fantastic – we love the bite of the chilli, the cool creaminess of the milk, the freshness of the cucumber and herbs, and the steamed peas add substance and texture and bring it all together beautifully.
Cold spicy cucumber and pea soup
- Oil, for frying
- 1 Medium onion
- 3 Cloves garlic
- 1 Cucumber
- 1 Green chilli, seeded and chopped
- 1 Tbsp Oreganum/marjoram - if using fresh, use a spring or 2.
- 1 Tbsp Thyme - if using fresh, use a spring or 2
- 1/2 Sprig Fresh mint
- Stock pot or half a stock cube, or 1 tbsp miso
- Salt and black pepper
- 1/2 Cup Frozen peas
- Chop all the ingredients. Fry the onions, garlic, chilli and cucumber until the onion is soft, about 10 -15 minutes.
- Defrost the peas in a little water in the microwave with a lid - steam until defrosted and bright green.
- Add the herbs, stock, peas and stir for one minute. Add as much milk as you want - we added about 2 cups of low fat milk, but feel free to add more/less.
- Bring up to a simmer, then remove from heat and blast in a food processor until smooth. Taste at this point and season with salt and black pepper if necessary. If you like a totally smooth soup, then push it through a sieve with the back of a soup ladle to remove the fibre.
- If serving cold - put it in the fridge and chill until necessary. Works well hot, warm and cold. Garnish with fresh dill if available.