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 approximately 5 litres.

Cold cucumber soup

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cucumbers, peeled, seeds removed



single cream



semi-skimmed yoghurt



garlic, finely chopped



hot mustard, dijon     



green tabasco




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 salt and Tabasco 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.

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