Cucumber and Mint Soup
Cucumber and Mint Soup
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.
Ingredients
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
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- Heat the oil in a large saucepan. Add the sliced onions and cook until they wilt. Season with salt and pepper.
- In a small bowl, mix the cornflour into the milk until smooth. Add to the onions and cook a few minutes until it thickens.
- Add the cucumber, basil and mint. Simmer 1 minute then remove from heat.
- Serve hot or chilled, drizzled with olive oil if desired.
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