Page title and description
Soups & stews
Iced cucumber and yoghurt soup
This cool, vegetarian soup is prepared in ten minutes and is a beautifully refreshing starter. Ideally you should make it well in advance so the flavours can deepen – but as long as it has time to chill it will be fine.
Ingredients
- 1 large or 3 mini cucumbers, peeled if skin is tough
- 500ml Greek or other full fat plain yoghurt
- 1 bunch dill, chopped
- 10 mint leaves, chopped (optional - or use more mint and no dill)
- 1 garlic clove, finely minced
- 1 tsp caster sugar
- 2 tbsp olive oil
- water and ice cubes to serve
- salt and pepper
Method
Prep time:
1h
10 min
PT1H10M
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Step 1
Dice cucumber finely (about ½cm dice). Combine yoghurt, dill, mint (if using), garlic, sugar and olive oil.
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Step 2
Mix well and add the cucumber. Leave to marinade for 1 hour if possible. When ready to serve, thin with cold water to the consistency of thick cream.
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Step 3
Taste and season well. Pour into soup bowls and add a few ice cubes to each. Serve with the garlic and olive oil toast, or on its own.