The garden is starting to produce and we found ourselves with more cucumbers than we could eat. Sandra proposed to make a soup with the surplus. Not being a fan of cold soup, I was not very enthused about the prospect of a cold cucumber soup. To my surprise, I loved it! And on a steamy, sticky hot day it was very refreshing. Here is the recipe:


  • 1 large cucumber (or 3 smaller one)
  • 2 cups of plain yogurt (the thicker like greek yogurt is best)
  • 1/2 cup fresh mint leave (no stems)
  • 1 clove garlic , sliced
  • 1/2 cup half-and-half cream
  • salt and pepper to taste
  • fresh mint and crouton to serve


Trim the ends from cucumber. Remove peel with a vegetable peeler, cut cakes into 1/2 inch chunks. In a blender combine cucumber, yogurt, mint and garlic. Blend , using on/off pulses, until fairly smooth. Add salt and pepper and cream, blend. Refrigerate until well chilled. Serve in chilled bowl; garnish with sprigs of mint and croutons.


A bundle of cucumbers

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