Chilled cucumber soup

Cucumber and mint combine deliciously in Janet Brinkworth's simple recipe for a classic summer soup
By Janet Brinkworth
Chilled cucumber soup
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 3 cucumber, peeled and grated
  • 1 tbsp butter
  • 1 onion, diced
  • 1 leek, finely sliced
  • 1 tbsp flour
  • 1000 ml vegetable stock
  • 2 bay leaves
  • 1 bunch of mint, chopped
  • black pepper
  • 01 lemons, juice only
  • single or double cream, for swirling


1. Melt the butter in a large, heavy-based saucepan.

2. Add in the onion and leek and fry gently until softened.

3. Add in the cucumber (reserving a little for garnish), mixing well, then mix in the flour. Cook gently, stirring, for 1-2 minutes.

4. Add in the stock and the bay leaves.

5. Bring to the boil, reduce the heat and simmer gently for 10-15 minutes.

6. Remove the bay leaves and add in the mint.

7. Blend the soup in a jug blender until smooth.

8. Gently heat through.

9. Season with salt and freshly ground pepper and stir in the lemon juice.

10. Serve either hot or cold, garnished with a swirl of cream and a sprinkling of the reserved cucumber.

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