Cucumber and Mint Soup

Cucumber and Mint Soup


1 person made this

You can serve this soup chilled in summer or warm in winter, it's equally good either way. I like to drizzle it with a little good olive oil when serving.


Serves: 2 

  • 4 tablespoons olive oil
  • 3 onions, sliced
  • salt and pepper, to taste
  • 2 tablespoons cornflour
  • 2 cups milk
  • 1 cucumber, cut into small cubes
  • 1 large handful fresh basil, coarsely chopped
  • 1 large handful fresh mint, coarsely chopped
  • olive oil, to garnish

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Heat the oil in a large saucepan. Add the sliced onions and cook until they wilt. Season with salt and pepper.
  2. In a small bowl, mix the cornflour into the milk until smooth. Add to the onions and cook a few minutes until it thickens.
  3. Add the cucumber, basil and mint. Simmer 1 minute then remove from heat.
  4. Serve hot or chilled, drizzled with olive oil if desired.

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