Cucumber & buttermilk soup with chickpea shortbread

Cucumber & buttermilk soup with chickpea shortbread

By
From
Nordic Light
Serves
4
Prep
15 mins
Cooking time
20 mins
Photographer
Simon Bajada

I believe cold soups are underrated. There is no light meal more refreshing on a hot summer’s day. Chervil, thyme, parsley and dill all make great herbs to freeze in the ice, though you can use any herb really, it serves to preserve them while adding a unique visual element. I discovered chickpea flour recently and love it – it’s similar to quinoa flour in that it’s very short and when combined with the oil it makes a beautiful savoury biscuit similar to shortbread.

Ingredients

Quantity Ingredient
1 handful chervil, thyme, parsley or dill leaves
2 telegraph cucumbers, roughly chopped
500ml buttermilk
1/4 teaspoon white pepper
1 teaspoon salt
1 tablespoon cold-pressed rapeseed oil, (optional)

Chickpea shortbread

Quantity Ingredient
75g chickpea flour
150-225g plain flour
1/2 teaspoon spirulina
1 teaspoon salt
1/8 teaspoon white pepper
25g västerbotten cheese or other hard, salty cheese, such as parmesan, grated
1 teaspoon dried mint
60ml olive oil

Method

  1. To make the herb ice, simply place the herb leaves in the moulds of a couple of ice cube trays, cover with water and freeze until solid.
  2. For the chickpea shortbread, mix together the chickpea flour, flour, spirulina, salt, white pepper, västerbotten and mint in a large bowl. Add the olive oil and combine with a whisk or fork, then gradually pour over 125 ml of water, stirring with a wooden spoon as you go. Mix everything together with your hands to form a dough, adding a little extra water if necessary, then shape the dough into a log approximately 10 cm in diameter. Wrap the dough up in plastic wrap, twisting the ends to seal, and chill in the refrigerator for 10 minutes.
  3. Preheat the oven to 190°C. Line a baking tray with baking paper.
  4. Unwrap the chilled dough and cut it into 1 cm slices. Place the shortbread on the prepared baking tray and bake for 20 minutes, until they have cracked on top and are golden brown at the edges. Transfer to a wire rack to cool.
  5. To make the soup, put the cucumber, buttermilk, white pepper and salt in a food processor and blitz together for a minute or so until smooth and aerated. Taste and adjust the seasoning as necessary.
  6. To serve, divide the ice cubes between serving bowls, pour over the soup and drizzle over the rapeseed oil, if using. Serve with the chickpea shortbread.
Tags:
simon
bajada
new nordic
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