Riverford Wicked Leeks
Iced cucumber and yoghurt soup recipe image

Print 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.


  • 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 & no dill)
  • 1 garlic clove, finely minced
  • 1 tsp caster sugar
  • 2 tbsp olive oil
  • Water & ice cubes to serve
  • Salt & pepper


  1. Dice cucumber finely (about ½cm dice). Combine yoghurt, dill, mint (if using), garlic, sugar and olive oil.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes