Cucumber Recipes

Cucumber Soup recipe

This is a brilliant soup to serve in the summer - chill until cool and then serve with crusty bread or a light salad. Cucumber combines with yoghurt, buttermilk, garlic and seasonings to create a deliciously refreshing cool soup.


  • 500g yoghurt
  • 350ml buttermilk
  • 2 cucumbers
  • 2 garlic cloves
  • Small handful fresh mint
  • Small handful fresh parsley
  • 1 tbsp. olive oil
  • Salt and pepper


  1. Strain the yoghurt through a muslin cloth placed over a bowl for half an hour. Get rid of the whey that collects in the muslin.

  2. Peel the cucumbers and slice lengthways, then scrape out the seeds. Put into a blender with the garlic, mint, parsley, yoghurt and buttermilk. Once smooth, stir in the oil and season with salt and pepper.

  3. Put into the fridge, cover and chill until cool.

If you like, pep this soup up a little bit with 1/2 a green chilli. This recipe serves four.

Author: Laura Young.

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500gabout 18 oz (17.6365 oz based on 0.035273 ounces in a gram)
350mlabout 1 ½ cups (1.4794 cups based on 236.59 mililitres in a US cup)


Published: December 21, 2011
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Published by Starsol