Chilled cucumber, ginger and cauliflower soup
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.