Chilled Cucumber and Crayfish Soup

Delicate and delightfully refreshing, this velvety chilled soup is perfect for a summer lunch with friends. The light, subtle flavour of the cucumber is uplifted with lemon and chilli oils and the added luxury of crayfish tails makes this little number a surprisingly lovely addition to a sunshiny day! It can also be cooked a day in advance of eating – perfect for summertime relaxation with friends and a bottle of crisp white!

What you need…

2 x screw top jars with lids

500g hot water from the kettle

1 vegetable stockpot (I use Knorr)

4 tablespoons olive oil

Squeeze of lemon juice

1 teaspoon dried, crushed chillis

100g unsalted butter

1 onion, finely chopped

2 garlic cloves, finely chopped

2 cucumbers, halved, deseeded and finely diced

1 tablespoon dill, finely chopped plus extra to garnish

1 tablespoon fresh mint leaves, finely chopped

400ml full-fat natural, creamy yogurt

Sea salt and black pepper

240g crayfish tails (yum!)

What to do…

First make a vegetable stock by using a balloon whisk to help dissolve the stockpot into the hot water from the kettle. Set aside.

Next, into one jar pour 2 tablespoons olive oil and a good squeeze of lemon juice. Pop on the lid, shake like mad and set aside. Likewise, with the second jar, pour in two tablespoons of olive oil and tip in the chillis. Pop on the lid, shake and set aside.

To the main event: melt the butter in a large saucepan over a low heat, tip in the onion and garlic and cook gently for 6-8 minutes or until softened but not brown. Tip in the cucumber and again cook gently for another 5 minutes – the aroma is quite delightful!

Pour in the stock and simmer for 5 minutes. Remove from the heat and cool for 15 minutes. Transfer to your blender, tip in the herbs and whizz until smooth. Set aside to cool completely and then gently stir in the yogurt. Season, taste and season again if necessary. Chill for anything between 2 hours and overnight.

When ready to serve, ladle the chilled soup into bowls, scatter in the crayfish tails, drizzle over the lemon and chilli-infused oils and garnish with a few sprigs of dill. Delightful!

Inspired by…

Waitrose.com

How easy…

Extremely and the fact that you can make it ahead is even better!

 

 

 

 

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