Chilled Cucumber Soup

Charmaine Lu -
  • 700g cucumber
  • 150g Greek-style yoghurt
  • 2 limes, juice only
  • Handful of chopped tarragon
  • 3 mint sprigs, leaves only
  • Small bunch of chopped chives
  • Olive oil, for drizzling
  • Finely chop about ⅓ of one of the cucumbers and set aside. Roughly chop the remaining cucumbers and tip into a food processor with the juice of 1 lime and the yoghurt. Add the mint leaves, tarragon and most of the chives, then blitz until smooth. Season to taste and add more lime juice if needed.
  • Pour the soup into small bowls and scatter with the finely chopped cucumber and some chives. Drizzle with oil and serve.
10 mins
4 serving