Cucumber Yoghurt Soup

Cucumber Yoghurt Soup

Be the 1st to save!

Be the first to make this!

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!


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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate