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Cucumber and yoghurt soup with Moreton Bay bug salad

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2005 Salomon Von Stein Reserve Grüner Veltliner.

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