Nigel Slater’s recipe for chilled yoghurt soup

Cool down with this piquant, refreshing, herby summer starter

A light, cool sharp soup for a summer’s day. This is one to serve thoroughly chilled. I bring the bowl to the table with ice cubes to cool it even further. Serve in small amounts, perhaps with some sticky, dark rye bread.

Peel 350g of cucumber, removing only the very tough outer skin. Slice in half lengthways, then scrape out and discard the seeds and pulp from the centre. Coarsely grate the flesh using a hand grater or a food processor fitted with the coarsest grater attachment.

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