Save to your scrapbook
Chilled cucumber & crayfish soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g unsalted butter
1 garlic clove, finely chopped
1 onion, finely chopped
2 cucumbers, halved, deseeded and finely diced
500ml fresh vegetable stock
1 tbsp finely chopped dill, plus extra fronds to serve
1 tbsp finely chopped mint
400ml natural yogurt
200g crayfish tails
2 tbsp lemon oil (or olive oil with a squeeze of lemon juice)
2 tbsp chilli oil
1. Melt the butter in a wide saucepan and add the garlic and onion. Gently stir and cook for 6-8 minutes, until softened, but not coloured. Add all but 3 tbsp of the cucumber, stir and cook gently for another 4-5 minutes, until fragrant. Pour in the stock and bring to the boil. Reduce the heat and simmer for 5-6 minutes. Take off the heat; cool for 10-15 minutes.
2. Transfer to a blender with the chopped herbs and blend until very smooth. Leave to cool completely (in the fridge when cool enough), then add the yogurt, season and blend again until smooth. Chill for at least 2 hours, or ideally overnight.
3. When ready to serve, ladle the chilled soup into shallow bowls. Scatter the crayfish tails and the reserved diced cucumber over the top. Drizzle over the lemon and chilli oils before serving the soup, topped with a few extra fronds of dill.
This recipe first appeared in Waitrose Food, July 2017 issue. Updated May 2020
Typical values per serving: