Chilled Creamy Cucumber Soup Serves 4
4 large cucumbers,
peeled and seeded – cut into small pieces
Put the cucumbers into a blender with the white wine, sherry vinegar, sea salt, white pepper and blend until smooth. Add the basil and mint and blend to incorporate. Add the Greek Yogurt or Crème Fraiche to the soup and blend until mixed. Taste and adjust the seasoning. Serve Cold. You can sprinkle additional chopped basil and mint on top if desired.