KEY POINTS:
Gazpacho isn't the only soup that can be served cold. Try this refreshing recipe as an entree on a hot day
Serves 4
1 small onion
1 Tbs olive oil
2 telegraph cucumbers or 8 Lebanese
1Tbs vermouth (optional)
700 ml chicken or vegetable stock
Sea salt and freshly ground black pepper
Zest of one lemon, reserve a few strips for a garnish
4 dessertspoons of creme fraiche
1 Saute the onion in the olive oil for 5 minutes until soft.
2 Peel, seed and chop the cucumber then add to the onion, stirring.
3 Add the vermouth, and after 5 minutes add the stock, then taste for seasoning. Add the lemon.
4 Simmer for 5 minutes then puree. Serve chilled, topped with a spoonful of creme fraiche and a strip of lemon zest.
