Cucumber soup


1st Jan 2015 Recipes

Cucumber soup

Served chilled, this soup is perfect for a light meal on a hot summer’s day or for when you need reminding what one of those feels like. A simple and summery classic.


Preparation time: 30 minutes then 2 hours chilling time

Serves: 2


  • 1 cucumber
  • a pinch of salt
  • 300ml natural yoghurt
  • 150ml cream
  • 1 garlic clove
  • 2 tablespoons olive oil
  • white wine vinegar
  • fresh mint leaves (to garnish)

Recipe method

1. Cut up the cucumber and sprinkle with salt. Leave for 30 minutes, then rinse well and drain. In a large bowl, mix together the yoghurt, the cream, the crushed garlic, olive oil and white wine vinegar.

2. Season with salt and pepper, then fold in the cucumber. Tip everything into a blender and whizz until smooth. Chill for 2 hours. This soup looks pretty garnished with mint leaves and a swirl of cream for pouring.