Chilled Cucumber Soup

2hr 10m
Preparation/cooking time: ca. 10m + Refrigerate: ca. 120m

For 4 people

Nutritional Information

Contains 108 Kcal


  • 2 cucumber, peeled
  • 500 g plain yoghurt
  • 0.5 lemon
  • 1 clove of garlic, peeled
  • 3 sprig dill, tips broken off
  • salt and pepper to taste
  • some borage flowers to garnish

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  • Cut the cucumbers into large chunks. Set aside a few chunks for the garnish. Puree the remaining chunks of cucumber with the yoghurt. Crush the garlic into the mixture. Finely grate in the lemon zest, press out the juice. Add lemon juice, salt, pepper and 2/3 of the dill tips to taste. Cover and leave to chill for approx. 2 hours. To serve, pour the soup into a large jar and garnish with the borage flowers and the remaining dill tips.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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