Chilled cucumber and yoghurt soup

Chilled cucumber and yoghurt soup


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About this recipe: Wonderfully refreshing in summer, the fragrant aroma of dill complements the delicate taste of cucumber beautifully. Fresh, zesty mint would make a good alternative to the dill.

Maggie Pannell

Serves: 4 

  • 1 cucumber, peeled and grated (reserve a few slices for garnishing)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 50g white bread, crust removed
  • 2 garlic cloves, crushed
  • 50ml olive oil
  • 1 tbsp lemon juice
  • 300g Greek-style yoghurt
  • 3 tbsp single cream
  • 15g fresh dill, finely chopped
  • fronds of fresh dill to garnish (optional)

Prep:2hr20min  ›  Ready in:2hr20min 

  1. Spread the cucumber on a large plate, sprinkle it with the salt and sugar, then leave to drain in a sieve for 15 minutes.
  2. Soak the bread in 100ml of cold water for 5 minutes.
  3. Squeeze the water out of the bread and place in a blender or food processor with the garlic. Let the motor run while pouring in the olive oil. Add the lemon juice. Transfer this mixture to a large serving bowl. Add the yoghurt and cream and stir carefully to combine.
  4. Stir the cucumber into the yoghurt mixture and season to taste. Thin the soup with a little cold water if too thick. Put in the fridge and chill for at least 2 hours.
  5. Just before serving, stir the chopped dill into the soup. Serve garnished with extra dill and a little sliced cucumber, if liked.


To make pretty cucumber rounds for garnishing the soup, score the skin of a small section of cucumber from top to bottom at regular intervals with a cannelle knife or the tip of a paring knife. Then finely slice the cucumber over the slanted blade of a box grater.

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