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.

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

Method

  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.
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