Cucumber soup, cold
Cold soup with fresh ingredients.
Recipe type: Soup
Cuisine: Contemporary
  • 1 medium-sized English cucumber, unpeeled and coarsely grated
  • 1 clove garlic, crushed
  • 4 green onions, finely chopped
  • 2 cups plain yogurt
  • ¼ teaspoon salt
  • cream, lightly whipped
  1. Mix the cucumber, garlic, onion, yogurt and salt in a bowl.
  2. Cover and refrigerate for at least three hours.
  3. Scoop into attractive bowls and garnish with a swirl of cream.
For a richer, rounder soup, replace part of the yogurt with cream. For a smoother soup, liquidize the ingredients.
Recipe by Cape Point Press at