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Cold cucumber soup with plump raisins, walnuts, mint and spring onions
Serves 4 Starters and mains
Ingredients
- 1 large cucumber semi peeled, seeded and diced or 6 small cucumbers, diced
- 400g low-fat Greek yoghurt or crème fraîche
- 200g full-fat natural yoghurt
- 200g soured cream
- 50g raisins
- 4tbsp roasted walnuts, chopped
- 1tbsp chopped fresh mint
- ½tsp dried mint
- 3 tarragon sprigs, finely chopped
- 2 spring onions, finely chopped
To decorate
- 1tsp dried rose petals
Method
Mix all the ingredients, except the rose petals, together in a large bowl. If preparing in advance, add the cucumbers at the last minute so that they stay crunchy and don’t give out too much juice.
You can also slice the cucumber first, sprinkle with salt, leave for an hour in a colander, run under the tap to remove the excess salt, dry the slices and dice them. They’ll be extra crunchy and will not go limp the next day in case you have any soup left over. Sprinkle the soup with rose petals and serve in individual bowls.
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