Cool cucumber soup

  • Preparation Time15 mins
  • Cooking Time75 mins
  • Serves4
  • DifficultyEasy
Two 450g English (seedless) cucumbers
1/2 clove garlic, minced
1 1/2 tsp salt plus more to taste
1 small spring onion, trimmed and chopped
475ml buttermilk or 250ml milk plus 200g sour cream
3g minced fresh mint
3g minced fresh dill
3g minced flat-leaf parsley
Large pinch cayenne pepper plus more to taste
Freshly ground black pepper to taste
Freshly squeezed lemon juice, to taste (optional)
1) Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 tsp of the salt into a paste with the flat side of a chef's knife.

2) Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hr or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve.

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