I'm a freelance food stylist, food photographer and recipe developer based in Gothenburg, Sweden. I've always been wildly interested in food, and my focus is on delicious, vibrant, seasonal food that makes you feel well, nourished and happy.

A Cold Cucumber Yoghurt Soup

A Cold Cucumber Yoghurt Soup

When I posted this photo on Instagram last week, I got so many comments asking for the recipe. And as the ingredient list is on the loooong side, I figured it probably needed its own blog post. But don't be put off by the long list - once you got all the ingredients in place you just whizz them in your blender and the soup is ready! I love this soup on a warm summer day! I hope you enjoy it too!

The recipe is adapted from a recipe in this book by Diana Henry. Mine is a low-carb + gluten free version since I subbed the bread in Diana's recipe for white beans. I also use coconut yogurt instead of regular yogurt, since my hormonal condition requires that I avoid dairy (high in estrogen).

A Cold Cucumber Yoghurt Soup

serves 6

600 g cucumber, peeled and roughly chopped + matchsticks of cucumber to serve

100 g walnuts + more chopped walnuts to serve

2-3 garlic cloves, chopped

6 spring onions, chopped

3 tbsp chopped mint leaves

3 tbsp chopped dill fronds + more to serve

good pinch of chili flakes

leaves from 5 sprigs of tarragon

1/2 cup cooked white beans (any kind)

1/2 cup Coconut yogurt or Turkish yoghurt 

1/2 cup olive oil

1 cup strong chicken stock (or vegetable)

juice of 1/2 lemon, or to taste

2 tbsp white balsamic vinegar

sea salt + black pepper

To serve: matchsticks of cucumber, chopped walnuts, dill, olive oil + apple blossoms or rose petals

  1. Put all the ingredients for the soup into a powerful blender (I use a Vitamix) and blend until almost smooth. You may have to stop a few times and scrape down the sides with a rubber spatula.
  2. Taste and add more lemon juice/vinegar and/or salt + pepper. Chill well (or add a few ice cubes to the blender if eating immediately) and then serve in small bowls with cucumber sticks, walnuts, dill, apple blossoms/rose petals + a small drizzle of olive oil.


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