Serves 4 – It is a delightfully refreshing dish for a hot Summer’s day
Ingredients:
- Large cucumber, peeled and cut into chunks
- 2 tablespoons chopped dill
- 3 tablespoons double cream
- Salt & pepper
- 2 large tomates skinned using hot hot water, and chopped
- 10 basil leaves, las extra to garnish
- 1 white onion, peeled and roughly chopped
Method:
- Liquidise the cucumber with the dill in a liquidiser or food processor
- Add the cream and season to taste with a little salt and pepper. Chill in the fridge
- Liquidise the skinned tomatoes with the basil and onion. Season the taste and chill in the fridge
- To serve, first put the cucumber soup in a deep soup plate, then carefully add the tomato soup in the centre and garnish with a few basil leaves
Recipe by Antonio Carluccio and photo by Alistair Hendy