Chilled Cucumber and Lovage Soup Recipe - Great British Chefs

Step 1

Cut the cucumbers in half lengthways and scrape out the seeds with a teaspoon. Discard the seeds. Roughly chop into chunks and place in a blender

Step 2

Add the rest of the ingredients (except the eggs, if using) to the blender and season with salt and pepper. Start initially with 12 lovage leaves

Step 3

Blend until completely smooth – the soup should have a pleasing, pale green colour. Taste. Is there a good balance of acidity and mellowness from the yoghurt? Add more lemon if it seems too creamy-tasting. Can you taste the lovage enough? It should be defined but not overpowering. Add the lovage leaves cautiously, a little at a time so as not to overpower the delicate cucumber flavour

Step 4

Once you’re happy you’ve achieved a balanced flavour, place the soup in the fridge for at least 2 hours so that it is well-chilled before serving. Sprinkle with chopped hard-boiled egg to garnish, if desired