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Cold cucumber and pea soup

On hot summer days this is a wonderful soup to cool you down, or it can be served as a zingy starter at a dinner party. It's very easy and quick to make. Serve it on its own or with crusty bread, pita, flatbread etc
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 2 hours 10 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large cucumber
  • 150 g yogurt low-fat
  • 50 g fresh or frozen peas
  • 2 Tbsp mint leaves finely chopped
  • 100 ml vegetable stock cooled
  • Garnish: pepper mint leaves

Method
 

  1. Steam the peas or cook them in boiling water for 2-3 minutes. Drain.
  2. Grate the cucumber and mix in the yoghurt. Add the peas, mint leaves and vegetable stock. Using a hand blender process to a smooth purée.
  3. Season, stir, then rest it in the fridge for a couple of hours.
  4. Serve cold, garnish with mint leaves and ground paprika.