Chilled Cucumber Soup with Mint & Dill


  • Summer


2-2.5lb cucumbers (halved and seeded, then chopped)

1.5c yoghurt

1 small shallot or sweet onion (optional)

1 garlic clove

1/3c loosely packed dill

1/4c loosley packed mint

1/4c olive oil

white pepper & salt to taste


1. In a blender or food processor, combine the chopped cucumber with the yogurt, lemon juice, onion/shallotl, garlic, dill, mint and olive oil. Blend until smooth. Season with salt and white pepper. (Reserve a little cucumber & chop finely for garnish if desired)

2. Soup will be best if you cover and refrigerate for at least 8 hours or overnight, but it's good right away too!

3. Garnish with a bit more finely chopped cucumber mixed with chopped fresh herbs & minced onion. A drizzle of olive oil on top is nice too.