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Cucumber-and-herb soup with verjuice granita

45–60 minutes

Cucumber-and-herb soup with verjuice granita

By Verjuice

Serves 4

Difficulty Easy

Cooking Time 45–60 minutes

Ingredients

For the granita:

½ cup verjuice

For the soup:

2 chilled English cucumbers (about 700 g)
2 T Verjuice
1 cup Greek yoghurt
1 small clove garlic, peeled and finely chopped
⅓ parsley chopped
⅓ chives chopped
3 T dill  chopped, plus extra to garnish
1 t Tabasco sauce 
3 T cream
Sea salt and freshly ground black pepper, to taste

Method

To make the granita, pour the verjuice into a small metal pan and freeze for 45–60 minutes, or until just frozen. Use a fork to scrape the surface to create light, feathery crystals. Keep in the freezer.

Lightly peel the cucumbers, leaving a little green skin here and there. Roughly chop and place in a blender with all the remaining ingredients, except the cream and seasoning. Blend until smooth, then stir in the cream and season to taste with salt and plenty of black pepper.

Serve in chilled bowls, topping each with a spoonful of verjuice granita, plus a scattering of dill fronds.

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Tomato soup with toasted cheesy melt

Leek-and-chicken broth with avo baguette

Poached chicken in Asian coconut broth

Tomato-and-bean soup with feta

Chilled mussel soup

Sweetcorn-and-Gruyère soup

Asparagus soup

Mushroom soup

Cucumber-and-herb soup with verjuice granita

Cucumber-and-herb soup with verjuice granita

Ingredients

Method