CHILLED CUCUMBER SOUP

- METHOD -

Start by using a vegetable peeler to peel the cucumbers, then slice them in half lengthwise. Use a teaspoon to scrape out the seeds. Dice cucumbers. Place half of the cucumber in a blender along with half the yoghurt, half the herbs, half the garlic plus all the salt and white pepper. Then blitz this until it’s the consistency of a smoothie. Pour into a container and repeat with the remaining herbs, cucumber and yoghurt. Doing it in two batches is not some magical foodie trick. It’s necessary simply because the average domestic blender is too small to effectively do it in one go.

If you like a bit of a bite, a teeny bit of green chilli is a wonderfully spicy counter for all that cooling yogurt and herbs. If you are using the chilli, deseed it and dice it finely. Add just a teaspoon, blitz and taste. If you like it stronger add a bit more. Leave it out altogether if chilli doesn’t rock your world.)

Combine the two batches in one bowl, cover and refrigerate for at least four hours. Stir in the juice of half a lime just before serving. Garnish with diced cucumber, red onion, a few dill leaves, a drizzle of olive oil and generous grinding of Cape Herb & Spice Sea Salt and Black Pepper.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za