Summer is supposedly a good season for slimming and cooking healthy foods. I don’t know about the former and I totally agree with the latter!
As this is a season for vegetables, it is also a good time to eat vegetarian now and then!
Chilled Cucumber & Yoghurt Soup
INGREDIENTS: For 4 persons
-Plain yoghurt: 250 g
-Olive oil: 4 tablespoons
-Parsley or flat Italianparsley: half a bunch, fresh and washed in cold running water
-Coarse salt, salt & pepper
-Cut and keep aside a piece of cucumber 4 cm long.
Peel the cucmbers and cut in halves lengthwise. discard the pips and cut again into small pieces.. In a bowl sprinkle them with coarse salt and put them aside for 30 minutes to let lose their water.
-Drain the cucumber pieces in a sieve.
Mix/process them together with the yoghurt, lightly chopped parsley and olive oil. The soup must be homogeneous. Season with salt and pepper.
-Chill inside fridge for at least 3 hours.
-Cut the the piece of cucumber into thin slices and keep in the fridge.
-Taste the soup and rectify/season it if necessary, before serving it very cold (add a cube of ice in each bowl for decoration and temperature!). Decorate with cucumber slices and parsley leaves.
If you find the the soup to thick add some vegetable stock soup/bouillon!
-Serve with an Alsace Muscat or slightly sweet white wine!