This recipe reminds me of lazy hot summer days. It’s refreshing and thirst-quenching. It’s also dead simple to make as it requires no cooking whatsoever, just a bit of chopping, chilling and a bit of time (not the herb!), so it can be rustled up quickly. Once made, the soup is then left to marinate in the fridge for several hours before serving. It’s an excellent choice as it requires minimum effort to make, but delivers maximum flavour and appeal. Serve it in chilled cups, glasses or bowls, or alternatively try serving it as a chilled sauce with pan-fried mackerel or poached salmon.
I add a touch of creamed horseradish to this recipe, which I use as a seasoning to accentuate the freshness of the cucumber. If you have fresh horseradish to hand, then use double the amount for a good flavour.
I absolutely adore fresh herbs and they are