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Chilled cucumber soup and watermelon granita

Recipe from: 2010
Chilled cucumber soup

Ingredients 7
Servings 4
Time 30 minutes


  • 1
    large cucumber, peeled and cubed
  • 300
    large cucumber, peeled and cubed
  • large cucumber, peeled and cubed
  • Juice of half a lemon
  • A decent glug of extra virgin olive oil
  • Ice cubes
  • Salt and black pepper to taste


Puree the cucumber in a food-processor until it becomes smooth and watery. Add the yoghurt, mint, olive oil and lemon juice and blend until well-combined. Add four or five ice cubes (only if using a blade suitable for blending ice cubes) and process until smooth. Taste for salt, pepper and lemon juice and refrigerate until well-chilled.

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Read more on: soup  |  fruit

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