Cold Cucumber Soup Starter

Chilled Cucumber Soup

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Cool, creamy and refreshing, boasting hints of lemon, garlic and cumin, this unusual chilled cucumber soup is typically Lebanese and fits the bill perfectly when you want soup in a summertime tradition.


  • 1 cucumber
  • 225 ml (1 cup) natural yogurt
  • 1 clove garlic
  • 2 spring onions (scallions)
  • 1 teaspoon lemon juice
  • Pinch of cumin
  • 75 ml (1/3 cup) sour cream
  • 1 tablespoon fresh mint, chopped
  • Mint sprigs to garnish
  • Salt and black pepper


  1. Reserving a bit of the cucumber for garnish, peel the rest and chop or finely grate it over a bowl to catch any juice. Trim the onions and finely chop the bulbs and about 8 cm (3 inches) of the green stalk.
  2. Crush and finely chop the garlic. Mix the cucumber and its liquid with everything else. Stir until smooth. Season to taste. Chill the soup mixture until you need it then divide between 4 soup bowls. Garnish with thin slices of cucumber and sprigs of mint.