Cucumber and Mint Soup

    20 minutes

    You can serve this soup chilled in summer or warm in winter, it's equally good either way. I like to drizzle it with a little good olive oil when serving.

    1 person made this

    Serves: 2 

    • 4 tablespoons olive oil
    • 3 onions, sliced
    • salt and pepper, to taste
    • 2 tablespoons cornflour
    • 2 cups milk
    • 1 cucumber, cut into small cubes
    • 1 large handful fresh basil, coarsely chopped
    • 1 large handful fresh mint, coarsely chopped
    • olive oil, to garnish

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat the oil in a large saucepan. Add the sliced onions and cook until they wilt. Season with salt and pepper.
    2. In a small bowl, mix the cornflour into the milk until smooth. Add to the onions and cook a few minutes until it thickens.
    3. Add the cucumber, basil and mint. Simmer 1 minute then remove from heat.
    4. Serve hot or chilled, drizzled with olive oil if desired.

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