They’ll be home soon, so I’m whipping up a batch of this vibrant green goodness. Packed with fresh herbs, creamy yoghurt, and a hint of sweetness, it’s the perfect way to beat the heat. My boys can’t resist a refreshing summer soup, and this chilled cucumber yogurt creation is a guaranteed winner!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my Recipes with Yoghurt.
Cucumber Soup with Yoghurt
Ingredients
- 1250 g Cucumbers , roughly peeled, seeded and roughly chopped.
- 350 g Straggato Yoghurt Authentic , Charalambides Christis
- 1 Avocado , halved and core removed
- 50 ml Lemon Juice
- 2 Scallions , roughly chopped
- Handful of Fresh Mint , keep some leaves for garnishing
- Handful of Fresh Coriander
- Handful of Parsley
- 1 tbsp Honey
- 2 tbsp EVOO , Extra Virgin Olive Oil
- ½ tsp Sweet Chili Flakes , for garnishing
- 1 tsp Fine Sea Salt
- ¼ tsp freshly ground White Pepper
Instructions
- Place in a blender all the ingredients and blitz until completely smooth, the soup should have a pale green colour. Remove to a bowl and refrigerate overnight or at least for 4 hours.
- Next day serve chilled while garnishing with the chili flakes.
Video
Roughly peel the cucumbers,
deseed them,
roughly chop them and
add them to a food processor.
Add the yoghurt, along with the
avocado,
scallions,
lemon juice,
mint,
coriander,
and parsley.
Drizzle some honey,
pour the olive oil and
season with the salt and pepper.
Process well and
add into a large bowl and refrigerate for at least four hours.
Serve cold in individual plates and garnish with the sweet chili flakes.
