Cucumber Yoghurt Soup

    22 minutes

    When you grow your own cucumbers they can take over the garden in summer. Here's a lovely chilled soup to use up some of them!

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    Serves: 4 

    • 2 cucumbers, peeled, seeded and diced
    • salt, to taste
    • 2 tablespoons extra virgin olive oil
    • 1 onion shallot, thinly sliced
    • 2 cloves garlic, thinly sliced
    • 500g natural yoghurt
    • 150g sour cream
    • lemon juice, to taste
    • white pepper, to taste

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Toss the cucumber pieces with a little salt.
    2. Heat the olive oil in a saucepan and saute the onion shallot until translucent. Add garlic and stir briefly, then add cucumbers and cook until soft, about 12 minutes. Let cool.
    3. Drain the yoghurt in a fine sieve for 30 minutes. Discard liquid.
    4. Place the cucumbers, yoghurt, sour cream and lemon juice in a blender. Season with salt and pepper and puree until smooth. Chill in the fridge until serving.

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