Cucumber soup

The refreshing cucumber soup is served cold, so it will go down well on a summer’s day. Ladle it into bowls for a smaller gathering, or pour into small cups for an amuse-bouche.

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 107
  • fat 8g
  • saturates 3g
  • carbs 4g
  • sugars 0g
  • fibre 1g
  • protein 4g
  • salt 0.1g


  • 2 cucumbers (about 675g)
  • 150g Greek yogurt
  • 1 to 2 limes, juiced, depending on taste
  • small handful of tarragon, chopped
  • 3 mint sprigs, leaves picked
  • small bunch of chives, chopped
  • rapeseed oil, to serve


  1. Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.

  2. Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

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