Minted cucumber soup with fried halloumi
Minted cucumber soup with fried halloumi

Minted cucumber soup with fried halloumi

Serves 4

Mark Hi
Friday 03 August 2012 19:57

Over the years I've adapted my chilled cucumber soup recipes – I used to blend the cucumbers from raw, but now I favour slightly cooking them as I have done here, which tends to extract a little more flavour.

1 small leek, thinly sliced and washed
1tbsp olive oil
2 cucumbers
600ml vegetable stock
A small handful of mint leaves, washed
Salt and freshly ground black pepper
125-150g halloumi
½tbsp olive oil

Cut a quarter off one of the cucumbers, halve it lengthways, scoop out and discard the seeds and finely dice the flesh; reserve for the garnish. Gently cook the leek in the olive oil, in a covered pan, for 2-3 minutes until soft.

Add the vegetable stock, bring to the boil and simmer for 5 minutes, then roughly chop the remaining cucumbers and mint, add to the stock and simmer for 2 minutes and remove from the heat.

Blend in a liquidiser until very smooth. Strain through a medium-meshed sieve (a fine mesh will trap too many bits) into a bowl set over some iced water to cool it quickly and prevent discolouring. Season.

Cut the halloumi into 1cm dice and dry on some kitchen paper. Heat the olive oil – preferably in a non-stick pan – and fry the halloumi on a high heat until golden, then remove from the pan and drain on some kitchen paper. To serve, pour the soup into bowls, then scatter over the cucumber and halloumi.

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

View comments