Chilled cucumber soup

1. 1

   Wash the coriander thoroughly.

2. 2

   Chop the leaves and the stalks and keep aside.

3. 3

   Add the peeled and chopped onions and the peeled, seeded and sliced cucumbers with the coriander into a blender and mix well till everything is finely chopped.

4. 4

   In a bowl mix the yoghurt with the Tabasco and the salt and freshly ground black pepper to your taste.

5. 5

   If you want the spice to be a little less then hold back on the Tabasco adding just 4-5 drops, for a stronger flavour add in more Tabasco.

6. 6

   Whisk the stock and the cucumber mixture into the yoghurt well.

7. 7

   Cover and refrigerate for 2-3 hours allowing it to chill.

8. 8

   For best effect, chill the bowls you want to serve the cucumber soup in and pour the chilled soup into them, when you are ready to serve.

9. 9

   This can be garnished with a dollop of yoghurt and a few coriander leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.