Home Monthly Munch Chilled Cucumber Soup
Chilled Cucumber Soup PDF Print E-mail

I know I had a soup dish last month, but this deliciously fresh, cooling soup is absolutely perfect for a hot summer evening as a picnic or outdoor lunch.  It's pale green colour can accentuated by borage flowers if they are available.  Follow it with something special like the Mint Julep below. Take care if you intend to drive afterwards as the Mint Julep contains a good measure of  Bourbon.


INGREDIENTS (To serve 4)


1 large cucumber, peeled

10 ml (2 tsp) lemon rind

30 ml (2 tbsp) lemon juice

1 garlic clove, skinned and crushed

450 g (1 lb/2 cups) plain yogurt

30 ml (2 tbsp) chopped chives

15 ml (1 tbsp) chopped fresh parsley

salt and pepper


borage flowers (a pretty mauve edible flower)  to garnish (optional)




(1)  Cut 12 thin slices off the cucumber and reserve for garnish

(2)   Chop the rest of the cucumber and put into a blender or food processor with the lemon rind and juice, garlic, yogurt, chives and parsley

(3)   Blend until smooth

(4)  Add salt, pepper and paprika to taste

(5)  Chill

(6)  Serve very cold, garnished with the reserved cucumber slices and borage flowers if available.


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