Cool Cucumber Soup

Serves 6


  • 1 cucumber
  • 300g low fat natural yogurt
  • 15ml fresh parsley
  • 15ml fresh chives
  • 1 garlic clove
  • 30ml white wine vinegar
  • salt and freshly ground black pepper
  • 300ml fresh milk
  • 15ml fresh single cream
  • parsley – chopped, to serve

1. Method

Place cucumber in a large bowl and stir in the yogurt, parsley, chives, garlic and wine vinegar. Season to taste.

Place bowl in a refrigerator for several hours to chill thoroughly.

Just before serving, stir in the milk, check seasoning and garnish with fresh cream and parsley.

Note – for a richer soup, use greek style yogurt

Recipe from Recipe Round-Up (Dairy Diaries)

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