Cold cucumber soup

Cucumber has a very fresh and light, but also delicate, flavour. Heating cucumber would take away too much of the flavour, so this soup is prepared cold. All the flavours of Greek tzatziki and Turkish Caçik are subtly represented in this soup. It is a perfect part of a larger menu because none of the ingredients are at all filling. 

Makes 4l.

Cold cucumber soup

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




cucumbers, peeled, seeds removed



single cream



semi-skimmed yoghurt



garlic, finely chopped



dijon mustard  

As needed:


green tabasco

As needed:



Preparation method

  • Coarsely dice the cucumber and sprinkle with salt.
  • Mix well and set aside in the refrigerator for two hours to allow the moisture to drain.
  • Pour off the moisture, transfer to a large measuring cup or pan and add the other ingredients.
  • Purée with a hand-held blender and season with tabasco and salt to taste.

Serving suggestions

  • As light, summer soup. Lovely with shrimp, salmon and pieces of fried fish.
  • As foamy soup with tagliatelle of cucumber and raw oysters.
  • As an amuse-bouche with warm tomato foam.

Previous page