That is what most of us will be thinking about this summer in South Africa. Chilled weekends filled with chilled drinks, chilled pools, chilled kids (if ever) and this Chilled Cucumber, Pea and Yogurt Soup. Chill, ok?
Guys, when I say this recipe is easy, I’m not kidding. It took me a whole of 3 minutes to do. Yes, it did. If you have your food processor ready to go, you only need to reach into the fridge about once. Chilled.
You wouldn’t think about serving soup in the middle of summer, right? But this recipe is actually the perfect fuss free and eye pleasing recipe to have when you are thinking of having a summer inspired menu for your guests.
Like I said – ridiculously easy and simple. The way I like it. You can make your little chilled soup before hand and keep it in the fridge for about a day, before serving it as a starter. Take even more stress out of entertaining, right?
Talking about starters – I might have a few other deliciousness that might get you going. Cheese, Corn and Chilli Empanadas will go down well with a cold one, or these Mushroom and Tomato Mini Pizzas. Bread is also a winner when it comes to serving a quick starter – you should try these Bruschetta with Brown Mushrooms, Peppers and Coriander Pesto or these very larney Crispy Artichoke Pots with Basil Melba Toasts and Pepper Panzanella Salsa. Have a good one!
|Prep Time||5 min|
- 1 large cucumber skin peeled and roughly chopped
- 2 cups frozen peas
- handful basil and fresh mint
- black pepper to season
- 1 cup full cream plain yogurt or coconut yogurt for vegan version
- onion sprouts to garnish
- crusty bread to serve
- In a processor - add the cucumber, peas, herbs, seasoning and yogurt. Blend until smooth.
- Pour in your favourite glasses, top with sprouts and serve with crusty bread.
Sub Greek yogurt for coconut yogurt to make this recipe vegan!