Cucumber and Yogurt Soup

from Mr. Wilkinson’s Favourite Vegetables

via Richard and Marilyn Lonergan

preparation time: 20 minutes

serves 4

¼ pound unsalted butter

3 English cucumbers, peeled, seeds removed, and roughly chopped

10½ ounces sheep’s milk yogurt

salt and pepper

Extra virgin olive oil to serve

Melt the butter in a large heavy-based saucepan over medium heat.  Add the cumber and gently sauté for 7 to 10 minutes, without any coloring, until the cucumber begins to soften.  Immediately pour the mixture into a blender and blitz until smooth.  Pass through a fine sieve into a bowl and refrigerate until chilled.

Once chilled, gently whisk in the yogurt, season with salt and pepper, and pass again through a fine sieve.  Serve immediately with a drizzle of extra virgin olive oil, or chill again until ready to use.

Sheep’s milk yogurt has a stronger flavor; it complements the cucumber perfectly.  Try adding a dash of red wine vinegar or lemon juice to round out the flavors.