NO-WASTE CHALLENGE
In our column showing you how to get the most from ingredients, Bondi Harvest chef Guy Turland maximises cucumber, skin and all.
AS A CHEF, you’re taught to respect the most humble of ingredients and that there’s no such thing as food waste – just wasted food. The best way to respect ingredients and pay homage to the farmers who grow them is to use everything, as in this recipe for chilled cucumber soup.
Peel 1 Lebanese cucumber into long strips, reserving peel. Chop flesh and chill peel until needed. To make the chilled soup, in a blender, whiz cucumber flesh with 1 cup Greek yoghurt, 1/2 small avocado, 1 tbs apple cider vinegar, finely grated zest of 1 lemon and juice of 1/2 a lemon, 1/2 clove finely chopped garlic, 2 chopped spring onions, 1/4 tsp finely chopped chilli, 2 tbs finely chopped parsley, 1 tbs chopped tarragon and 2 tbs extra virgin olive oil until smooth. Season and chill overnight to develop flavours. When ready to serve, pat reserved cucumber peel dry with paper towel and grill in a hot chargrill pan until crisp and charred, then season. Serve soup with crispy cucumber, a drizzle of extra virgin olive oil and extra chopped avocado.