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Chilled cucumber soup Add to ...




1 English cucumber (about 500g)

1-1/4  cups plain yogurt 

1 clove garlic

2 tbsp white wine vinegar

9 to 10 fresh mint leaves (plus extra for garnish)

1 cup half and half cream

salt and pepper


Wash and roughly peel the cucumber, leaving some green on the exterior.  Halve it lengthwise and scoop out the seeds with a spoon.  Cut the cucumber into a large dice.

Place cucumber, yogurt, garlic clove,  vinegar and mint leaves in a blender or food processor and buzz until smooth.

Pour the soup into a clean bowl and add 1 cup half and half cream.   For a slightly denser, silkier feel use a higher fat cream but add less.  Just taste as you go.

Season with salt and pepper and keep chilled in the fridge until you serve.

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