Iced Cucumber Soup

iced cucumber soup

Iced Cucumber Soup

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Servings: 6
Calories: 119
Prep Time 5 minutes
Cook Time 25 minutes
Chilling time 1 hour


  • 1 large cucumber
  • 1 onion
  • 1 1/2 pints chicken stock
  • 1 oz butter or margarine
  • 1 oz plain flour
  • salt and pepper
  • 1/4 pint natural yogurt


  • 18 ice cubes
  • mint sprigs
  • cucumber slices


  • Dice the cucumber, and finely chop the onion. Place the cucumber in a saucepan with the stock and onion. Bring to the boil, cover and simmer for about 20 minutes, or until the cucumber is tender. Cool, then blend in a liquidiser until smooth.
  • Melt the butter or margarine in a saucepan, stir in the flour and cook for 1 minute. Gradually add the cucumber puree. Bring to the boil, stirring frequently, then reduce the heat and simmer for 2 minutes. Season to taste. Add the natural yogurt and leave to cool thoroughly.
  • Garnish each serving with ice cubes, mint sprigs and cucumber slices.

Cook's Tip

  • Before adding the yogurt, whisk a tablespoon of mint jelly into the hot soup until dissolved.
Calories: 119 kcal
Carbohydrates: 11 g
Protein: 5 g
Fat: 6g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 16 mg
Sodium: 216 mg
Potassium: 256 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 178 IU
Vitamin C: 3 mg
Calcium: 42 mg
Iron: 1 mg
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