Chilled Cucumber, Apple and Mint Soup

This refreshing, no-cook chilled soup is enhanced with a touch of cream and balanced by its yogurt base.

2 English cucumbers (each about 12 oz/375 g) 2 Granny Smith apples or other tart apples, cut into chunks 1 tbsp (15 mL) finely chopped peeled ginger root 20 fresh mint leaves 2 cups (500 mL) plain two-per-cent yogurt 1/2 cup (125 mL) 35-per-cent whipping cream 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) salt 1/4 cup (50 mL) thinly sliced green onions

Using a vegetable peeler, peel the green skin off the cucumbers. Cut cucumbers in half lengthwise. Using a teaspoon, scrape out all the seeds in the centre. Discard seeds and skin. Cut cucumbers into chunks.

In a blender, in batches as necessary, combine cucumber, apple, ginger and mint leaves and puree well. If necessary, stop the blender and scrape down ingredients to help puree until smooth.

Add yogurt and cream and puree until the soup is homogenized. Add lemon juice and salt and puree to mix. Pour into a bowl, cover and refrigerate for at least 2 hours, until chilled. Before serving, chill 6 serving bowls in the fridge. Stir soup to blend. Pour soup into chilled bowls and sprinkle sliced green onions over top as the garnish. Serves 6.

Cook’s Note: You can use a hand-held immersion blender in a tall container to puree the soup, though the soup won’t be as smooth.

This soup stores well in the fridge for up to two to three days. If it separates a bit, give it a quick stir before serving.