Cold cucumber cream soup
A recipe from Vegetables from an Italian Garden
Preparation: 15 minutes plus hours chilling
Cooking: 25 minutes
Serves: 4 people
2¼ cups vegetable stock
3 tablespoons olive oil
1 onion, chopped
2¼ cups chopped cucumbers
scant 1 cup diced potatoes
½ cup chopped lettuce
6 fresh mint leaves, plus extra to garnish
¼ cup heavy cream
salt and pepper
Pour the stock into a pan and bring to a boil. Heat the oil in another pan, add the onion, and cook over low heat, stirring occasionally, for 5 minutes, until softened.
Add the cucumber, potatoes, lettuce, and mint, and cook for another 5 minutes.
Season with salt and pepper to taste, pour in the hot stock, and cook for about 15 minutes.
Transfer to a food processor and process to a puree. Pour into a pan and reheat.
Stir in the cream and heat for another 5 minutes.
Remove from the heat, let cool to room temperature, then chill in the refrigerator for several hours.
To serve, pour into a soup tureen and garnish with mint leaves.