Cold Cucumber and Mint soup

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There is something very posh about cold soups especially if they are made with cucumber (think British Summer teas and cricket). It’s overlooked as a vegetable and because it costs so little it ends up looking a bit tired in salads as if it is not worth doing more with it. This soup is deceptively simple – serve it with a dry chilled Muscadet or a cold craft lager.

Serves 6


20g butter
2 large green fresh cucumbers, chopped roughly
1 garlic clove, minced
200ml white wine
300ml of chicken stock
1/2 bunch of mint, leaves only
100ml greek yogurt
Salt and black pepper


1. Heat the butter in a non-stick saucepan and fry the cucumber for a minute or two.

2. Add the garlic, put a lid on the pan and cook for a few minutes until everything has collapsed and the garlic is fragrant.

3. Add the white wine, turn the heat to simmer, add the stock and cook for 15 minutes or until the cucumber is soft and melting (it takes longer than you think).

4. Cool the soup a little, add the mint and blend with the yogurt until very smooth. Season with salt and black pepper (if your stock is salty you won’t need much). Place the soup in a jug, cover with cling film and chill for at least an hour before serving.


Photography copyright foodpixies.com


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