Cold Cucumber Soup Recipe

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Soups and starters

Can be made with these products:

Don’t be fooled by this soup, it may be an incredibly easy soup to make, but it is also such a refreshing soup for a lazy summer lunch, superb with a glass of good white wine.

Serves: 4-6

Preparation time:10 minutes


  1. Peel and cut the cucumber length ways then scoop out the seeds.
  2. Attach the knife blade to the food processor.
  3. Place the cucumber, salt, garlic, spring onion, yoghurt and dill into the food processor bowl.
  4. Process to a smooth purée on high speed.
  5. To finish the soup attach the whisk.
  6. Switch the machine to low speed and whisk in the buttermilk.
  7. Traditionally we serve such soup in a bowl set over a bowl of ice. To finish the soup top with some chopped dill and garlic croutons.

Chef’s tips: To achieve a really smoothsoup transfer the mixture to the liquidiser. The soup will only hold in the fridge for a coupleof hours before it separates. If it does separate then just whisk it back together.


Cucumbers 2 (about 750g)
Salt ½ tsp
Fresh garlic ½ to 1 clove
Spring onions, white 6
Yoghurt 115g
Dill 1 tbsp
Buttermilk or cream 200g

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