Cold Cucumber Soup with Flowers

Anyone, who can chop vegetables, can make a delicious and filling soup in just a few minutes without using more work than opening  a can or bag of soup. This soup doesn’t even need to be cooked. If you decorate the soup with flowers, a ribbon of cucumber and a drizzle of oil, you have  a beautiful soup in just a few minutes and it will make a fantastic appetizer  to serve for your guest on a warm summer day.  We have a lot of flowers in the garden that can be used to decorate our foods and they can be  eaten. Just make sure that you don’t use flowers from the flower shops. They have been sprayed with chemicals and other poisonous fertilizers. Never pick flowers from the roadside, as they can be polluted from the exhaust of passing cars. Flowers and herbs sold in the supermarkets, farmers market and your garden are best.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cold Cucumber Soup  Serves 4

3 cucumbers

2 cups chicken stock

4 oz. feta

1 onion, finely chopped

1 bunch parsley

1 clove garlic

1 tsk salt

2½ cups thick yoghurt

Garnish: flowers, cucumber

To make the soup,  wash and dry cucumbers thoroughly. If the cucumbers  are spring cucumbers, the green rind may be left on Late in the season, when the rind may be thicker an harder, it is best to peel cucumbers. Divide the cucumbers and remove the seeds.  Chop the cucumber into mindre pieces and purée with chicken stock, onion, parsley, garlic and salt in a food processor. Pour the soup into a large bowl and whisk yoghurt in. Set the soup in the refrigerator until serving.

To serve the soup, divide the soup into four chilled bowls. Garnish with flowers, a ribbon of cucumber and a drizzle of oil.

(Comments are closed)