A delightful fresh green summer soup, which can be enjoyed hot during a chillier snap but is equally good served ice cold.

Serves 4

Ingredients

  • 12 oz (350g) cucumber
  • 1 small lettuce (approx 8 oz, 225 g in weight), washed and dried
  • 6 oz (175 g) shelled peas
  • 1 teaspoon butter
  • 5 spring onions, chopped finely
  • 1½ pints (850ml) vegetable stock
  • Approx. 2 tablespoons single cream
  • 1 tablespoon fresh snipped chives
  • salt and freshly milled black pepper

Method

  1. First melt the butter in a large saucepan and add the chopped spring onions and let them cook gently for 5 minutes. Meanwhile chop the cucumber into chunks (no need to peel) and shred the lettuce.
  2. After the five minutes add the lettuce, cucumber and shelled peas to the pan. Stir, then cover and leave the vegetables to sweat gently for 10 minutes.
  3. Next pour in the stock, season with salt and pepper, give it another good stir and bring to the boil. Now reduce the heat to low, put the lid on and let it simmer gently for another 20 minutes.
  4. Leave it cool a little, then whiz it all in a blender (probably best in two batches).
  5. Pour the soup into a bowl, cover with clingfilm and leave it in the fridge to get absolutely cold.
  6. When you are ready to serve, check the seasoning, divide it among four chilled soup bowls, scatter the chives over each serving and swirl about a dessertspoon of cream into each one.