Vegetarian Recipes

90% vegetarian, 100% socialist

Cucumber Soup No.1

May 9th, 2009 · No Comments

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.

Tags: Soup · Starter · Vegetarian

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