Chilled cucumber and grape soup with elderflower, pomegranate and mint

Chilled cucumber and grape soup with elderflower, pomegranate and mintJoanne Murphy

F&W Pick: Chilled cucumber and grape soup with elderflower, pomegranate and mint

Rory O’Connell: Cook Well Eat Well

Gill Books, €24.99

Photography by Joanne Murphy

Co-founder of Ballymaloe Cooking School, Rory O’Connell’s new book features recipes from his popular RTE TV show, How to Cook Well. Cook Well Eat Well focuses on seasonal three-course meals designed for elegant entertaining. Vegetarians need not fret as there is a show-stopping, three-course vegetarian dinner plan designed to dazzle even the most stubborn meat-eater in here too.

Chilled cucumber and grape soup with elderflower, pomegranate and mint

Serves 6

  • 350g cucumber, unpeeled and coarsely grated
  • 150g seedless grapes, sliced
  • 250ml natural yogurt
  • 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

1 Mix the cucumber, grapes, yogurt, apple juice, elderflower cordial, mint and some salt and pepper together. Taste and correct the seasoning. Chill for at least 1 hour.

2 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.