Friday, 19 December 2008

Cool Parsley and Cucumber Soup

This recipe can also be made with coriander instead of the parsley. It's amazingly good, especially for something which doesn't have any actual cooking involved.


  • 1 very large cucumber, cubed

  • A large bunch of flat-leaved parsley, coarsely chopped leaves, discard the stalks

  • 500ml vegetable stock (or water and 2 stock cubes)

  • 250ml milk

  • Juice of 3 lemons (about 150ml)

  • Salt


  1. Mix everything together in a blender

  2. Add salt to taste

  3. Leave to chill in the fridge overnight

Serves 4 for a starter or two for a main course.

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