Читать книгу Cooking for Friends - Gordon Ramsay - Страница 6
ОглавлениеNothing beats a chilled cucumber soup on a hot, balmy day: it cools the body and whets the appetite. I find a little horseradish cream brings the soup alive, but you can leave it out to keep the flavours subtle and light.
SERVES 4
3 long cucumbers, about 650g each, straight from the refrigerator
lemon juice, to taste
1 tbsp olive oil
handful of dill, leaves roughly chopped, plus few fronds to garnish
500ml natural yoghurt
1-2 tbsp horseradish cream, or to taste
Peel the cucumbers and cut 2 lengthways into quarters. Slice off the seedy core from each quarter, then chop into dice. Put into a large bowl and set aside.
Peel the remaining cucumber into long thin ribbons using a swivel vegetable peeler. (Cut the ribbons in half if you find them too long.) Place in another bowl and toss with a little lemon juice, the olive oil, chopped dill, and salt and pepper. Cover with cling film and chill until ready to serve.
Put half the yoghurt, a pinch of salt and pepper and half the chopped cucumber into a blender. Whiz to a smooth purée. Press the purée through a fine sieve, pushing down hard with the back of a ladle. Discard the cucumber pulp in the sieve. Repeat the process with the remaining chopped cucumber and yoghurt. Taste and adjust the seasoning of the cucumber purée, adding 1 or 2 tablespoons of horseradish cream or a squeeze of lemon juice, as desired. Cover with cling film and chill if not serving immediately.
To serve, pour the cold soup into chilled bowls and garnish with the dressed cucumber ribbons and dill fronds.
