Chilled cucumber soup

Heatwave scran. No cooking required, super simple and quick to make - essentially just a smoothie. Mega refreshing, though not very filling - if you’re still a growing lad (like me), would make a lovely palate cleanser. I nicked this recipe and the following words from Felicity Cloake’s Guardian column: “there’s nothing more refreshing than cucumber, a vegetable that’s 96% water and 100% delicious, green coolness.”

INGREDIENTS: (serves 4)

-2½ large cucumbers

-1 small garlic clove, peeled and crushed

-1 mild green chilli, trimmed, deseeded and roughly chopped

-300ml greek yoghurt 

-100ml full-fat creme fraiche

-1 small bunch dill, mint or chives

-Sexy olive oil to finish

METHOD:

1. Cut the cucumbers in half lengthways then scoop out and discard the watery seeds.
2. Roughly chop two of the cucumbers and put them in a blender with the garlic and chilli.
3. Add the yoghurt and creme fraiche or soured cream, and blitz until fairly smooth.
4. Roughly chop the leaves of your chosen herb, and add most, but not all of them to the blender, along with a good pinch of salt. Whiz again, then taste and adjust the seasoning as necessary.
5. If you have the time, now chill the soup.
6. Meanwhile, cut the remaining cucumber into fine dice. Divide the soup between bowls, sprinkle with the cucumber pieces, remaining herbs, drizzle of your finest olive oil, and serve.