Cucumber and Mint Soup Soup is a traditional British recipe for a classic summer soup of cucumber and mint in a chicken or beef stock base that can be served hot or chilled. The full recipe is presented here and I hope you enjoy this classic British version of: Cucumber and Mint Soup.
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Ingredients:
1 medium-sized cucumber, peeled and chopped
1.2l chicken stock or beef stock
1 bunch of mint, tied together
2 1/2 tbsp cornflour (cornstarch)
2 tbsp water
For the Garnish:
cream
1 tbsp fresh mint, chopped
Method:
Combine the cucumber, stock and mint in a saucepan. Bring the mixture to a boil, reduce to a simmer and cook gently until the cucumber is soft. Remove and discard the mint.
Mix together the cornflour (cornstarch) and water to form a smooth slurry. Beat this into the pan then bring back to a simmer and cook, stirring frequently, until thickened.
This soup can be served hot or chilled and should be ladled into soup bowls and garnished with a swirl of cream and chopped mint.
