Amazing No Cooking Required Recipe (Part 5) - Chilled cucumber soup

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Chilled cucumber soup

Simply whiz in a food processor and chill.

·         Hands-on time 20min, plus chilling.

·         Serves 4


For the soup

·         2 large cucumbers

·         Small bunch fresh mint, leaves picked

·         Small bunch fresh dill, leaves picked

·         1 garlic clove, chopped

·         4tbsp extra virgin olive oil, plus extra to drizzle

·         200g (7oz) groundalmonds

For the crostini

·         Small white baguette

·         75g (3oz) vegetarian feta-style cheese

·         75g (3oz) natural yogurt


1.    Dice 5cm (2in) of the cucumber. Reserve with a few mint and dill leaves to garnish. Whiz remaining cucumber and herbs in a food processor until smooth. Add the rest of the soup ingredients with a pinch of salt and 100ml (3½fl oz) cold water; blend until smooth. Transfer to a jug and chill for 30min.

2.    Slice the baguette into 12 rounds. Toast until golden. Mix feta, yogurt and plenty of pepper in a small bowl, and spread over bread slices.

3.    Pour the soup into 4 bowls, top each with some diced cucumber and herbs. Serve alongside crostini, drizzled with extra virgin olive oil.

Per serving 594cals, 44g fat (7g saturates), 27g carbs (7g total sugars), 22g protein, 3g fiber

Description: Chilled cucumber soup

Chilled cucumber soup

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