Chilled Cucumber Soup

This cucumber soup is incredibly delicious and perfect for the summer.

It's a great alternative to tomato gazpacho and you can serve it as a starter in a summer party at home or transfer it in a leakproof container and bring it to a pic nic.

Serves : 4

Prepare : 15 mins + chilling

Cook : 30 mins

Ingredients

2 large cucumber cut into 2 cm slices

2 tbsp olive oil

4 shallots or 2 leeks

500 ml vegetable or chicken stock

3 tbsp creme fraiche

1/2 lemon juice

fresh basil or thyme

salt and pepper

Method :

Preheat the oven to 200 C . Spread the cucumber and the shallots in a large oven tray tossing with 1 tbsp of oil, salt and pepper. Roast for 30 mins.

Transfer the cucumber and shallots in a blender with 1 tbsp of oil, lemon juice and the creme fraiche.

Blitz until smooth and let it cool down for 30 mins, then refrigerate until chilled for at least 4 hours.

Before serving add salt and pepper to taste, a dollop of creme fraiche and fresh herbs of your choice.