Chilled cucumber and lovage soup

4
5 minutes

Ingredients

Chilled cucumber and lovage soup

  • 3 long cucumbers, peeled
  • 3 tbsp of crème fraîche
  • 350ml of natural yoghurt
  • 1/2 lemon, juiced
  • 75ml of olive oil, good-quality
  • 3 sprigs of fresh lovage, leaves picked
  • salt
  • pepper
  • hard-boiled eggs, chopped, to garnish

Method

1
Cut the cucumbers in half lengthways and scrape out the seeds with a teaspoon. Discard the seeds. Roughly chop into chunks and place in a blender
2
Add the rest of the ingredients (except the eggs, if using) to the blender and season with salt and pepper. Start initially with 12 lovage leaves
3
Blend until completely smooth – the soup should have a pleasing, pale green colour. Taste. Is there a good balance of acidity and mellowness from the yoghurt? Add more lemon if it seems too creamy-tasting. Can you taste the lovage enough? It should be defined but not overpowering. Add the lovage leaves cautiously, a little at a time so as not to overpower the delicate cucumber flavour
4
Once you’re happy you’ve achieved a balanced flavour, place the soup in the fridge for at least 2 hours so that it is well-chilled before serving. Sprinkle with chopped hard-boiled egg to garnish, if desired