Cold Cucumber Soup

Ingredients

• 2 Massel Ultracube Vegetable Stock Cubes or 4 Massel 7s Vegetable Stock Cubes
• 2 Cucumbers (Roughly 15cm long)
• 6 Shallots
• Same quantity as Cucumbers (in volume) of Cottage Cheese (350 – 400g)
• ½ cup cold water
• 3 tablespoons extra virgin olive oil
• Pepper to taste
• Chopped chives (or chopped parsley) as garnish

Method

1. Peel and chop cucumbers into big pieces
2. Clean shallots removing the roots.
3. In a blender place the cucumbers, shallots, cottage cheese, water, olive oil and the Massel Stock Cubes. Blend at maximum speed until nice and smooth.
4. Pour mixture in a jar and refrigerate.
5. Serve with a couple of drops of olive oil and a small sprinkle of chopped chives or parsley and a dash of freshly ground black pepper to taste.