Cucumber and yoghurt soup with Moreton Bay bug salad

AT A GLANCE

  • Serves 4 people

  • 30 gm butter, coarsely chopped
  • 3 continental cucumbers, seeds removed, coarsely chopped
  • 300 gm sheep’s milk yoghurt
  • To serve: borage flowers (optional)
  •  
  • Moreton Bay bug salad
  • 8 cooked Moreton Bay bug tails, removed from shell, coarsely chopped
  • 50 ml olive oil
  • 1 tbsp lemon juice, or to taste
  • 1½ tbsp (firmly packed) each dill and flat-leaf parsley, coarsely torn
  • ½ long red chilli, seeds removed, cut into julienne
01   Melt butter in a large saucepan over medium heat, add cucumber, cover with a lid and sauté until tender (8-10 minutes). Process in a food processor until smooth, then refrigerate until cool. Add yoghurt, season to taste, then pass through a fine sieve and refrigerate until required.
02   For Moreton Bay bug salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve with chilled cucumber and yoghurt soup, scattered with borage flowers.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

Recipe:

MATT WILKINSON, CIRCA, THE PRINCE

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2005 SALOMON VON STEIN RESERVE GRÜNER VELTLINER. , suggested by LIAM O'BRIEN

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