Chilled cucumber soup with creme fraiche and lemon
Gazpacho isn't the only soup that can be served cold. Try this refreshing recipe as an entree on a hot day.
- Saute the onion in the olive oil for 5 minutes until soft.
- Peel, seed and chop the cucumber then add to the onion, stirring.
- Add the vermouth, and after 5 minutes add the stock, then taste for seasoning. Add the lemon.
- Simmer for 5 minutes, then puree. Serve chilled, topped with a spoonful of creme fraiche and a strip of lemon zest.