Cucumber soup

Name: Cucumber soup
Prep time: 10 min
Total time: 10 min
Yield: Serves 4 in bowls or 12 in small cups
Ingredients: 2 cucumbers (about 675g); 150g Greek yogurt; 1 to 2 limes juiced, depending on taste; small handful of tarragon chopped; 3 mint sprigs, leaves picked; small bunch of chives chopped; rapeseed oil to serve

Samuel Goldsmith

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Serves 4 in bowls or 12 in small cups

Easy

Prep: 10 mins

No cook

A star rating of 3.6 out of 5.18 ratingsRate

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The refreshing cucumber soup is served cold, so it will go down well on a summer’s day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 cucumbers

(about 675g)
150g Greek yogurt
1 to 2 limes

juiced, depending on taste
small handful of tarragon

chopped
3 mint

sprigs, leaves picked
small bunch of chives

chopped
rapeseed oil

to serve

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Nutrition: Per serving (4)

kcal107

low
fat8g
saturates3g
carbs4g
sugars4g
fibre1g
protein4g
salt0.1g

Method

step 1

Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.
step 2

Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

This recipe was amended on 17th August 2022 to suggest adding the lime juice incrementally.

Recipe from Good Food magazine, June 2022

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A star rating of 3.6 out of 5.18 ratings

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