Cucumber Soup


A delicious and refreshing cold soup. Ideal for a hot summers day. Look for a Greek Yoghurt that is nice and tart but not too thick. If you can't find one just add a little more water after blending to get a nice soup consistency. 

Prep time: 10 minutes plus 1 - 2 hours to chill                                                          

Serves: 3-4


  •  2 Lebanese cucumbers cut into chunks
  • 1 clove of garlic, sliced
  • 2 shallots (spring onions), roughly chopped
  • 2 tbsp dill, stalks removed and roughly chopped
  • 2 tbsp mint, stalks removed and roughly chopped
  • 1/2 cup water
  • 2 cups of Greek yoghurt
  • 2 tbsp lemon juice


  • Finely diced red onion and cucumber
  • Olive oil


  1. Prepare yourself to cook with love.
  2. Place all the ingredients into a blender and then blend on a high speed for a minute or two. You want the soup to be smooth and not chunky. 
  3. Taste the soup. It should be nice and tart like the lemon juice and greek yoghurt. If not, add some more lemon juice to your desired taste and blend again. 
  4. Check the consistency. If it is too thick start by adding 1/4 cup of water and blending again. Repeat this process until you get a nice soup-like consistency. I like it to be a little bit thick and not too runny.
  5. Taste once more. Add lemon juice if needed. Season with a little salt and pepper. 
  6. Transfer the soup to a pot or large bowl. Cover and refrigerate for 1 -2 hours. 
  7. Serve in a soup bowl. Drizzle with a little olive oil and garnish with finely diced cucumber and red onion.
  8. Eat and enjoy.