- 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
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.