Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cold Cucumber Soup with Greek Yogurt

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Chilling Time: 3 hours 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 2 1x
  • Category: Soup
  • Cuisine: Greek
  • Diet: Vegetarian

Description

This simple Cold Cucumber Soup is enriched with Greek yogurt, garlic and dill before being served with an addictive handful of sweet spiced almonds – this is the perfect lunch or light dinner for hot weather.


Ingredients

Scale

For the Chilled Cucumber Soup

  • 350g (12 .5 oz) cucumbers (roughly 2 large cucumbers), cut into chunks
  • 1 small garlic clove
  • small handful fresh dill
  • 75g (2.5 oz) Full Fat Greek Yogurt
  • 1/2 tsp white wine vinegar
  • sea salt

For the Honey Sesame Almonds

  • large handful whole almonds, in their skins
  • knob unsalted butter
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp black sesame seeds
  • 1/2 tsp nigella seeds
  • 1 tbsp runny honey
  • large pinch sea salt

Instructions

  1. To make the soup, blitz all the soup ingredients except for the salt (remembering to peel the garlic clove!) together until smooth with 50ml (scant 1/4 cup). Season to taste with salt, and chill for at least 3 hours. If, like me, your bullet blender is a little small to take all the ingredients at once, blitz the cucumbers first to make space, then add the rest of the ingredients.
  2. Pour boiling water over the almonds and set them aside to soak for at least 30 minutes, but I usually do this when I make the soup and stash them in the fridge until they’re needed.
  3. To make the Honey Sesame Almonds, drain them well and pat dry on a piece of kitchen towel. Heat the butter in a small frying pan over a medium high heat, and fry the chilli flakes, sesame and nigella seeds once the butter is frothing for a minute or so until aromatic.
  4. Stir in the almonds, honey and salt, and cook until the honey is bubbling and has coated the almonds. Remove from the heat and scrape onto a plate – transfer to the fridge for 10 minutes until the honey has set.
  5. Serve the soup with the almonds on the side so people can add their own as they eat.

Notes

This recipe serves two as a light lunch or starter, but can go further in smaller bowls, or without the almonds in little shot glasses garnished with a little more dill to enjoy before a meal.

Keywords: soup, cucumber soup, chilled soup, greek food, greek yogurt