This chilled soup is full of delicious flavours and textures and it looks very pretty with the final garnish of pomegranate seeds, radishes and flower petals.
Ingredients
I leave the skin on the cucumber as I like the flavour and I use an old-fashioned coarse grater to achieve a somewhat robust texture.
Serves 6
- 350g cucumber, unpeeled and coarsely grated
- 150g seedless grapes, sliced, or seeded grapes, halved and seeds removed
- 250ml natural yoghurt
- 100ml apple juice
- 2–3 tablespoons elderflower cordial
- 2 tablespoons finely chopped fresh mint
- sea salt and freshly ground black pepper
- 6 radishes, thinly sliced
- 6 tablespoons pomegranate seeds
- fresh edible flower petals, such as rose, marigold, viola or chive, to garnish.
Method
- Mix the cucumber, grapes, yoghurt, apple juice, elderflower cordial, mint and some salt and pepper together.
- Taste and correct the seasoning. Chill for at least 1 hour.
- To serve, divide the soup between six bowls and garnish each serving with sliced radishes, a generous sprinkling of pomegranate seeds and flower petals (if using).
- Serve immediately.
