Chilled cucumber and almond soup with curry spices
- April 2015
- Serves 4-6
- Hands-on time 30 minutes, plus cooling and chilling
This recipe for chilled soup has been adapted from Constance Spry’s cookbook, written in 1956, to include fresh cucumber and toasted spices.
- 62.9g (7.2g saturated)
- 12.2g (3.7g sugars)
For 6 servings
If you’re making this in a blender, you may need to add some water with the cucumber, depending on how juicy it is.
Make the soup up to 24 hours ahead and keep it chilled until ready to serve (stir first). If it’s too thick, thin with a splash of water before serving.
Make the herb oil just before serving so it retains its vibrancy.
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