Another winner adapted from Yotam Ottolenghi’s fantastic book SIMPLE, this is our take on his chilled-out ginger, cucumber cauliflower soup.

This is actually a raw soup, more along the lines of a gazpacho – full of fresh flavours and exciting texture, it makes a fantastic light lunch on a warm day, or as a starter to a summer dinner outside.

I love how the texture plays together here – Yotam actually takes it to the next level by frying almond flakes in butter and using them for garnish, for even more texture contrast! We were lazy and so just used a sprinkle of sesame oil, but feel free to go all in, or substitute for some croutons.

Print Pin

5 from 1 vote

Chilled cucumber, ginger and cauliflower soup

Course Soup

Cuisine Fusion, Middle Eastern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Ingredients

• 1 small cauliflower, broken into florets
• 2 large mint sprigs
• 4 cm fresh ginger, sliced thinly
• 1 large cucumber, peeled If the seeds are bitter, remove them and add extra cucumber to compensate.
• 1 clove garlic
• 1/2 tsp each of salt and black pepper
• 2 tbsp lemon juice
• 1/2 cup greek yoghurt
• 1 cm fresh ginger, peeled
• Garnish with any of: Sesame oil, crutons, toasted flaked almonds, crispy onions, herbs etc.

Instructions

• Bring a pot of salted water to the boil with the ginger slices and the mint, then add the cauliflower and blanch for 2 1/2 minutes, until barely cooked and still tender. Drain, discarding the mint and ginger.
• Divide half the cauliflower into the serving bowls, then put the other half with all the other ingredients into a high speed blender and blend until smooth and creamy. Taste and adjust salt/pepper.

  Refrigerate for at least an hour.
• Pour the chilled soup over the cauli pieces, garnish and serve cold.