Chilled white bean, cucumber, mint and yoghurt soup

Chilled white bean, cucumber, mint and yoghurt soup

By
From
Cut the Carbs!
Serves
1-2

There are days when it’s too hot to think, let alone cook. When those occasions of sweltering summer descend, this what I turn to. It’s not quite a gazpacho and it’s not quite tzatziki. There’s a streak of garlic and lemon for zing, the floral softness of cucumber, the body of white beans and the lightness of yoghurt. If you’re after something refined, strain it before serving and take care with the placement of the olives, mint leaves and pistachios. If you’re merely hot and hungry, whizz it until it’s as smooth as you think it will go and portion it straight into bowls, leaving the adornments out on the table for everyone to fix themselves.

Ingredients

Quantity Ingredient
1/2 telegraph cucumber
1 x 400g tin of white beans, rinsed
1/2 lemon, grated zest and juiced
300g greek yoghurt
1 small garlic clove, peeled and grated
handful fresh mint leaves
1 ice cube
1 tablespoon olive oil, plus extra to drizzle
sea salt
freshly ground black pepper
handful shelled pistachios
handful green olives, pitted and sliced
green chilli, diced, (optional)

Method

  1. Grate the cucumber into a bowl and add the beans, lemon zest and juice, yoghurt, garlic and three-quarters of the mint leaves.
  2. Blitz the ingredients in the bowl with a stick blender or in a food processor until they are all combined and well blended. Add the ice cube and allow it to melt and chill the soup down.
  3. If you prefer a smoother, more elegant soup, now strain it through a strainer.
  4. Season the soup with salt, pepper and the olive oil, then portion it into bowls. Top with the remaining mint, the pistachios and olives and a drizzle more of olive oil, if needed. Add some chilli for heat, if liked.
Tags:
healthy
low carb
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