Church Farm Ardeley

A Free Range Experience

Cucumber Soup

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Welcome to the new recipe corner showcasing the lovely produce that we deliver to our dear vegetable box customers! Here you will find all sorts of culinary delights to wow your friends with, showcasing a different vegetable from our veg boxes each week.

As a keen cook, I enjoy concocting recipes and playing around with flavour combinations, and the Church Farm Box Scheme options offer all sorts of opportunities for developing recipes and trying out new ideas. Our horticulture team are doing a sterling job at the moment, and there is so much fresh produce available, my pots and pans are going into overdrive.

It has been so so hot this week, I have had little desire to eat anything heavy or sit in a hot kitchen for any period of time stirring and chopping. On the back of Rik’s ‘Note From the Grower’ on cucumbers, and the fact that we have a glut of cucumbers on the farm at the moment (they are growing like mad), I thought it would be fun to do something other than chop them up to add to salad.

Chilled soup sounded like the perfect solution, and after running around a farm all day, this bowl of refreshment was a real treat. This is an adaptation of Vivianne Farre’s recipe on her E magazine Food & Style.

Ingredients:

  • 1kg cucumbers
  • 1 garlic clove
  • 1/4 onion
  • Half a red chilli
  • Handful of mint leaves
  • A cup of water or vegetable stock
  • Juice from half a lemon
  • 170ml natural yoghurt

Method:
Blitz the cucumbers, garlic, onion, chilli, and mint in a food processor until chopped up fine. Add the yogurt, lemon juice, and a little of the water. Keep blitzing until you have a nice smooth texture, adding water if necessary to thin it out. Season with salt and pepper to taste (you might not need to do this if you have used stock).

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