Cold cucumbersoup

Person Author: Maaike Calender August 18, 2015 Posted No Tags Comment No Comments



Summery cold soup, fora n extra bite you could add Cayenne pepper or more salt and white pepper.

I usually use lemon juice from a bottle as youneed such a small amount, I don;t want to waste a whole lemon.


Serves 4:

3 cucumbers, of which 2 peeled and chooped and 1 unpeeld and diced for presentation

300ml  yoghurt (fullfat or skimmed)

300ml milk

2 teaspoons roughly chooped dill

1/2theaspoon lemonjuice

2teaspoon flatleaf parsley, roughly chooped, some for decoration

1 teaspoon mint, roughly chopped



In a blender,  blend the 2 peeled cucumbers until smooth, add the rest of the ingredients (except the presentation parsley and cucumber). And blend again until smooth.

Refrigerate for at least 1 hour.

To serve divide the soup amongst plated or bowls and decorate with cucumber and parley


photo Gardeninglady


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