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Cold Bean and Cucumber Soup with Mint
Description
Cold Bean and Cucumber Soup with Mint is a refreshing dish perfect for 2. It's made by grating a large cucumber and mixing it with rinsed white beans, the zest and juice of half a lemon, Greek yoghurt, and a small garlic clove. Most of the fresh mint leaves are added to this mix. Everything is then blended together, with an ice cube tossed in to cool it down quickly. For a smoother texture, you can strain the soup. It's seasoned with sea salt, black pepper, and olive oil to taste. Serve this chilled soup in bowls, garnished with the rest of the mint leaves, a handful of shelled pistachios, and sliced green olives for a crunchy texture and a pop of flavor. Drizzle a bit more olive oil on top for richness. If you like a bit of spice, adding diced green chili can introduce a nice heat.
Ingredients
Instructions
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Combine Ingredients
Start by grating half of a large cucumber into a mixing bowl. To this, add a tin of rinsed white beans, the zest and juice from half a lemon, Greek yoghurt, a finely grated garlic clove, and about three-quarters of your fresh mint leaves.
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Blend Until Smooth
Use a stick blender or a food processor to thoroughly blend all the ingredients in the bowl. To cool and thin the soup slightly, incorporate an ice cube, allowing it to melt fully.
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Strain for Smoothness
For those who prefer their soup with a more refined texture, pass the mixture through a strainer to remove any remaining solids.
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Season and Serve
Adjust the taste of soup with sea salt and freshly ground black pepper, then stir in a tablespoon of olive oil. Divide the soup evenly between bowls. Garnish each serving with the reserved mint leaves, a handful of shelled pistachios, and sliced green olives. For an extra touch of flavor and richness, add another drizzle of olive oil over each bowl.
Note
