I take issue with those who say cucumbers don’t have much flavour. I love their refreshing, light green taste, with a hint of pea… It’s like eating a summer day. This cold soup gives them the attention they deserve – it’s especially wonderful on a warm day. You’ll need to start this recipe at least 8 hours before you plan to serve it.
• 3½tbsp extra virgin olive oil
• 2 shallots, chopped
• 2 cucumbers, roughly chopped
• 200ml white wine
• 1 litre vegetable stock
• 2tbsp finely chopped parsley leaves
• 2tbsp finely chopped tarragon leaves, plus extra leaves to serve (optional)
• 2tbsp finely chopped mint leaves
• Juice 1 lemon, plus extra to serve To serve
• 200g full-fat natural yoghurt
• Crispbread
At least 8 hours before serving, put a large pan over a medium heat, add a little of the oil and sauté the shallots for a few minutes until translucent. Add the cucumbers and wine and let it bubble for a few minutes, then pour in the stock.
Bring to the boil, reduce the heat to a simmer and cook for 5 minutes. Turn off the heat and allow the soup to cool to room temperature.
Once cooled, blend the soup with the herbs, remaining olive oil and salt and black pepper.
Pour into a mixing bowl and season to taste with the lemon juice and more salt and pepper.
Cover and chill in the fridge for at least 8 hours or overnight.
Taste and season again with lemon juice, salt and pepper, if needed, and serve chilled, topped with the yoghurt and extra tarragon, if using, with crispbread on the side.
Photography by Kim Lightbody (Quadrille, £25)
In Scandinavia, summer is lived outdoors – perhaps, at times, wrapped in blankets – and food traditions revolve around a seasonal hygge that invites lingering over meals with conversation stretching into the night. Trine Hahnemann, chef, food writer and owner of Copenhagen’s Hahnemanns Køkken bakery, recalls her childhood through favourite recipes.
