Amanda Laird: Chilled cucumber soup with creme fraiche and lemon

Chilled cucumber soup with creme fraiche and lemon. Photo / Babiche Martens.

Gazpacho isn't the only soup that can be served cold. Try this refreshing recipe as an entree on a hot day

Serves 4

1 small onion
1 Tbs olive oil
2 telegraph cucumbers or 8 Lebanese
1Tbs vermouth (optional)
700 ml chicken or vegetable stock
Sea salt and freshly ground black pepper
Zest of one lemon, reserve a few strips for a garnish
4 dessertspoons of creme fraiche

1 Saute the onion in the olive oil for 5 minutes until soft.

2 Peel, seed and chop the cucumber then add to the onion, stirring.

3 Add the vermouth, and after 5 minutes add the stock, then taste for seasoning. Add the lemon.

4 Simmer for 5 minutes then puree. Serve chilled, topped with a spoonful of creme fraiche and a strip of lemon zest.

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