Cucumber Soup No.1

Funny how you wake up one morning and decide that the thing you want to do most in the world (ever) is to make cucumber soup. Maybe it’s a form of neurosis that all food bloggers share and perhaps writing these blogs is a therapeutic, legal and relatively harmless outlet for our collective obsession. Who knows. Who cares. Just had to make cucumber soup.

cucumber soup

Preparation time: 5 minutes plus chilling time
Cooking time: 15 minutes
Skill level: easy
Serves: 2 for lunch – 4 as a starter


  • 1 very large cucumber (or 2 supermarket-size cucumbers)
  • 1 bunch of spring onions
  • 1 clove of garlic – crushed
  • plain flour – 1tbsp
  • vegetable stock – 600ml/1 pint
  • pastis/Pernod – 1tbsp
  • yoghurt – 150ml
  • fresh mint – good handful
  • s & p
  • olive oil
  • cucumber slices and toasted almond flakes for garnish

Peel the cucumber, cut in half length-ways, scoop out the seeds with a spoon and dice. Discard seeds.

Trim and finely chop the spring onions.

Heat the oil in a large pan and add the cucumber, onions and garlic and cook for 5 minutes until tender.

Add the flour and cook for a further 2-3 minutes, stirring continually.

Add the stock, bring to the boil and stir for a few moments until the sauce thickens.

cucumber soup

Add the pastis/Pernod, cover and simmer for 5 minutes, stirring occasionally.

Remove from the heat and set aside until cool.

Pour into a blender and add the yoghurt and roughly chopped mint. Blend until smooth. Season to taste.

Refrigerate before eating.

Serve with a garnish of sliced cucumber and toasted almond flakes.

Verdict: A lovely clean refreshing minty summer soup.

Drink: It’s a drink in itself.

Entertainment: Adam and Joe.

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