Perfect iced cucumber soup

fish 31 may

published 31 May 2007

The best ever recipe for...perfect iced cucumber soup. Easy to prepare and, if transporting, it can always be decanted into a thermos (take extra plastic glasses so that people can enjoy it as the picnic is being laid out).

1 cucumber, peeled

and diced

1 medium onion, chopped

Stock (or stock cube)

Butter

Cream, salt and pepper

Chives to garnish.

Heat the butter and sauté the onion until soft. Add the cucumber and sweat for 10 more minutes. Add the stock, simmer for another 10 minutes and season. Liquidise the whole and let it cool.

Chill in the fridge and, immediately before serving, swirl the cream around in the bowl and snip the chives over the top. Serve with warm, French bread.

If you prefer a thicker soup (remember, cold soups are thicker anyway), add some diced potatoes at the same time as the onions.

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