Chilled Cucumber, Mint and Yoghurt Soup

This is a really pleasant  summer chilled soup and so easy , it does need a lot of salt and pepper  so don’t be shy, you could definitely add more garlic and mint and a green de seeded chilli works well too

Recipe by Dish


  • 3 medium telegraph cucumbers
  • 1 1/2 cups plain unsweetened yoghurt
  • 1 tbsp salt
  • 2 large garlic cloves
  • black pepper
  • 1/3 cup mint leaves
  • 2 cups chicken stock or cold water
  • extra yoghurt for serving
  • mint leaves to garnish


  1. Lightly peel, quarter and seed the cucumbers and cut across into 5cm lengths. Place in a food processor and chop the cucumbers until medium fine. Scrape into a bowl and stir in the salt. Leave to stand for 1 hour.
  2. Drain the cucumber in a sieve, pressing lightly to remove the excess liquid. Place the cucumber, garlic and mint in a food processor or blender.
  3. Blitz, then add the stock or water and blitz again until finely pureed.
  4. Stir in the yoghurt, season to taste and refrigerate until well chilled.
  5. To serve, pour into tiny serving glasses (could use shot glasses) and top with a little yoghurt and a small mint leaf.

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