Chilled yogurt, chilli and cucumber soup
- Published: 30 Jun 12
- Updated: 18 Mar 24
This chilled soup recipe is great to serve as a light lunch or summery dinner party starter.
You might also like our chilled cucumber and almond soup with curry spices.
Advertisement
Ingredients
- 1 cucumber
- 2 green chillies, deseeded and chopped
- 2 shallots, chopped
- 1 large garlic clove, chopped
- 200ml Greek yogurt
- 150ml water
- Chilli oil
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon (and discard), then coarsely grate.
- Spoon into a food processor with the chillies, shallots and garlic.
- Whizz to a paste, then add a the yogurt and whizz again. Season with salt to taste, then add enough water (about 150 ml) to give a soupy consistency.
- Chill for 1 hour, then divide between 2 bowls. Drizzle with chilli oil, grind over some black pepper and serve.
Recipe continues after advertising
Advertisement
- Recipe from July 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 114kcals
- Fat
- 6.2g (4.2g saturated)
- Protein
- 6.5g
- Carbohydrates
- 8.4g (7.6g sugars)
- Fibre
- 1.7g
- Salt
- 0.4g
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Soup recipes
Chilled cucumber and almond soup with curry spices
This recipe for chilled soup has been adapted from Constance...
-
Easy
Save recipe
-
Easy
Save recipe
Summer soup recipes
Green gazpacho
Zita Steyn’s healthy green gazpacho recipe is great for entertaining...
-
Easy
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter