Recipe: Cucumber and Yoghurt Soup with Dill or Mint

FareShare London volunteer Helen Scully shared this refreshing recipe for cucumber soup with us. Make it when you have leftover yoghurt and cucumber to use up and serve as a starter or snack.

Serves 4


2 Cucumbers
500g Greek Yoghurt
2 Garlic Clove
Handful of Dill or Mint (both work well with this cucumber and yoghurt soup)
Handful of Flat Leaf Parsley
2 Tablespoons of Lemon Juice
1 Tablespoon of olive oil
Water-as required

To garnish

Sliced red onion
Grated Cucumber
Sliced Spring onions
Drizzle of olive oil

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Roughly chop the cucumbers.
Place the cucumber, yoghurt, garlic, herbs, olive oil and lemon juice in a blender and blend until smooth.
Season with salt and pepper to taste.
Loosen with some water to get the desired consistency.
Chill in the fridge for 2-3 hours.
Serve garnished with a drizzle of olive oil and garnished with sliced red onion, spring onion or grated cucumber.


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