Recipe: Cold cucumber soup with mint
Cold soups with herbs
August 06, 2011
 After the first Armenian cucumber of nearly 400 grams, my plant stopped for a few weeks, then produced a second, slightly smaller, tasty cucumber.
 I picked up some sprigs of mint and chives, and a green pepper for a touch of spice (I chose a Numex Suave Orange pepper, a mild and aromatic chili variety).
With the armenian cucumber, the aromatic herbs and some roasted nuts whose aroma filled the room, I prepared a cold soup, delicate and refreshing.
Cold cucumber soup with mint
Ingredients
Serves two:
250g cucumber
80g walnuts
1 green chili pepper
1 bunch chives
4 sprigs fresh mint
125ml plain yogurt
 Directions
Toast the walnuts, then chop finely.
 Peel the cucumber and scoop the inside.
Reduce to a purée with mint, chives and the green pepper.
 Mix gently by hand the puree of cucumber and herbs, chopped walnuts and yogurt. Serve cold.
 More cold soups:
Hot watermelon gaspacho
Yellow tomatoes gaspacho
This goes to Briciole who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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