Chilled Cucumber Soup

By Dixie Elliott

Chilled Cucumber Soup
Chilled Cucumber Soup recipe, bought to you by MiNDFOOD.

Soups don’t have to be kept for the winter months. This delicious chilled cucumber soup will keep you cool on a hot summer’s day and can be made in advance for stress-free entertaining.

Serves 4

60g butter

1 large brown onion, finely chopped

2 garlic cloves, crushed

2 starchy potatoes, peeled, roughly chopped

300ml pure cream

1 1/2 cups chicken stock

5 Lebanese cucumbers or 2 telegraph cucumbers, trimmed, grated

1/2 tsp dried chilli flakes

100g smoked salmon, to serve

50g jar salmon pearls, optional

dill sprigs, to serve

Heat butter in a large, deep saucepan over medium heat. When melted, add onion and cook for 3 minutes or until soft. Add garlic and potato. Stir. Add cream and stock. Bring mixture to the boil, reduce heat and simmer for 15 minutes or until potatoes are soft. Add cucumber to soup and cook for 3 minutes or until tender. Cool.

Pour soup mixture into a food processor or blender with chilli flakes and process until mixture forms a smooth puree. Add a little water if too thick. Pour soup into a bowl. Cover and refrigerate for at least 3 hours or until chilled.

Ladle chilled soup into long glasses or bowls. Top with smoked salmon, salmon pearls, if using, and dill sprigs. Serve.


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