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Chilled Cucumber & Crayfish Soup

For a dairy free version substitute the butter with sunflower oil and the yoghurt with coconut milk.
Prep Time24 minutes
Cook Time12 minutes
Total Time4 hours 36 minutes
Course: Starter/Lunch
Servings: 4 Portions
Author: Louise

Ingredients

  • 25 g unsalted butter
  • 1 Small Fennel Bulb outer layer removed and finely chopped
  • 1 Small Onion finely chopped
  • 1 Garlic clove finely chopped
  • 2 Cucumbers peeled, deseeded and finely diced
  • 550 mls Good quality vegetable stock
  • 1 Tbls finely chopped Dill plus extra sprigs to garnish
  • 1 Tbls finely chopped Lemon balm leaves Mint works if you cant get hold of lemon balm
  • 400 ml Greek Style Bio-Live Yogurt full fat
  • 2 x 120g packs Crayfish Tails
  • Zest of a lemon
  • Chilli Oil optional

Instructions

  • Begin by melting the butter in a large saucepan, add the onion, garlic and fennel. Sauté for 5-8 minutes or until softened but without colour.  Now add the cucumber but reserve approximately 3 tablespoons to garnish with.  Stir and cook gently for another five minutes. Pour in the stock and bring gently to the boil and then reduce to a simmer, cook for a further 5 to 6 minutes.
  • Transfer the contents of the pan to a blender and add the chopped herbs and blend until very smooth.  Set to one side to cool completely. Now add the yoghurt, season to taste and blend again.  Chill for a least 3 to 4 hours or ideally overnight.
  • When you’re ready to serve ladle the chilled soup into bowls, scatter the crayfish tails and the reserved cucumber over the top, drizzle with the chilli oil and the zest of the lemon and finally a few sprigs of dill.