1 Large Cucumber, peeled
1 Clove of Garlic
3 Cups of Plain Double Cream Yoghurt
6 Mint Leaves, roughly chopped
1 Tbsp. fresh Dill, chopped
1 Tbsp. fresh Chives, chopped
80ml. Walnuts, finely chopped
1 Tbsp. Currants, Raisins or Sultanas
White Pepper to taste
Lemon Juice to taste
1 – 1 ½ Cups of Cold Water
Flowers, Herbs and Nuts to garnish
Start by slicing the cucumbers lengthways and remove the seeds by using a teaspoon to scoop them out. Now coarsely grate the cucumber into a colander and set aside in the fridge for 30 minutes. This process will remove a lot of the moisture and prevent your soup from becoming too watery or tinted with green.
Crush the garlic on your cutting board by using a pinch of salt and the blade of your knife. Place the yoghurt in a mixing bowl and stir in the garlic puree, salt & white pepper and all the herbs.
Remove the cucumber from the fridge and squeeze out the remaining moisture. Add the cucumber to the yoghurt and stir. Place the yoghurt in the fridge for an hour for the flavours to develop. Add the walnuts, raisins and enough water to thin the soup down to a consistency of your choice. Check the seasoning and then add lemon juice.
Spoon the soup into serving bowls and garnish with the flowers, herbs and nuts. Serve with flatbreads or rustic country loaves.