Festival Recipe
Cucumber Soup
Recipe by Luis Martin
- Serves4
Ingredients
- 3 locally grown cucumbers
- 2 minced shallots
- 3 tablespoons butter
- 750ml light chicken stock, plus extra for thinning if needed
- 1½ tsp white wine vinegar
- ¾ tsp dried tarragon
- 4 tbsp semolina
- 160 gr sour cream
- Salt and pepper to taste
- Minced fresh herbs like dill, tarragon or parsley
Method
- Peel cucumbers, cut them into thin slices and reserve.
- In a pot, cook shallots over low heat in butter until tender, ensuring they don't brown.
- Add cucumber, light stock, wine vinegar and fresh herbs.
- Bring to a boil, then stir in the semolina and simmer, partially covered, for 20 to 25 minutes.
- Take the cooked mixture and puree it in a blender before adding it back to the pan.
- Add salt and pepper to taste, and thin out the soup with more stock if needed.
