Serves 6
Appetizer

Ingredients

Cucumber Soup with Banhoek Chili Oil

Ingredients 

  • cucumber,,800g (roughly 2 ¼ cucumbers), partially peeled and chopped + a few julienned pieces of cucumber for garnish,
  • walnuts,,100g + a small handful, roughly chopped for garnish,
  • garlic,4,cloves,minced,
  • spring onions, 6,, sliced or ½ red onion diced,
  • mint leaves, ¼,cup,snipped,
  • dill fronds, 3, T, + extra for garnish – roughly chopped,
  • stale white country bread, 1 ½ , slices, crusts removed and torn,
  • chicken stock, ½, cup,,glace-de-poulet-gold-classic-roasted-chicken-stock-concentrate-1-5-oz
  • Plain Greek or double cream yoghurt, 300g,,,
  • ice cubes, 1, cup,,
  • olive oil,,80ml,(or more to taste),canaan-rumi-olive-oil
  • Juice and grated rind of ½ a lemon,,,,
  • white balsamic vinegar, 2, T,,omed-moscatel-vinegar-8-5-oz
  • Salt and black pepper,,,,medium-grain-black-pepper

To serve:

  • Julienned cucumber,,,,
  • Rose petals,,,,pink-rose-bud-flowers
  • Dill fronds,,,,
  • Walnuts,,,,
  • A few drops of Banhoek Chili Oil for each serving,,,,banhoek-chilli-oil
  • Freshly ground black pepper,,,,medium-grain-black-pepper

 

 

 

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Cucumber Soup with Banhoek Chili Oil

A refreshing summer soup made with cucumber, walnuts, mint. Top the soup with drizzle of chili oil for a touch of heat.

(Recipe via Banhoek Chili Oil Company)

Written By Karen Dudley | May 05, 2021

Ingredients

Cucumber Soup with Banhoek Chili Oil

Ingredients 

  • cucumber,,800g (roughly 2 ¼ cucumbers), partially peeled and chopped + a few julienned pieces of cucumber for garnish,
  • walnuts,,100g + a small handful, roughly chopped for garnish,
  • garlic,4,cloves,minced,
  • spring onions, 6,, sliced or ½ red onion diced,
  • mint leaves, ¼,cup,snipped,
  • dill fronds, 3, T, + extra for garnish – roughly chopped,
  • stale white country bread, 1 ½ , slices, crusts removed and torn,
  • chicken stock, ½, cup,,glace-de-poulet-gold-classic-roasted-chicken-stock-concentrate-1-5-oz
  • Plain Greek or double cream yoghurt, 300g,,,
  • ice cubes, 1, cup,,
  • olive oil,,80ml,(or more to taste),canaan-rumi-olive-oil
  • Juice and grated rind of ½ a lemon,,,,
  • white balsamic vinegar, 2, T,,omed-moscatel-vinegar-8-5-oz
  • Salt and black pepper,,,,medium-grain-black-pepper

To serve:

  • Julienned cucumber,,,,
  • Rose petals,,,,pink-rose-bud-flowers
  • Dill fronds,,,,
  • Walnuts,,,,
  • A few drops of Banhoek Chili Oil for each serving,,,,banhoek-chilli-oil
  • Freshly ground black pepper,,,,medium-grain-black-pepper

 

 

 

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Ingredients:

  1. Whizz all the ingredients together in a blender or processor.  You may need to blitz the ingredients in stages so as not to overwhelm your machine.  (I have made this soup in my Nutribullet and it worked like a charm!) Because the flavours are delicate you need to taste and adjust for seasoning very carefully: more salt or black pepper or a drop more balsamic (do not even think of adding regular balsamic to this soup, lest you want to ruin its fine colour and flavour! Simply leave it out altogether and the soup will still be delicious!).