Chilled cucumber and lovage soup

Chilled cucumber and lovage soup

This cucumber soup recipe is one of the most refreshing things you can eat on a hot day, and requires nothing more than blending the ingredients together. Similar to gazpacho, it should be ice cold when it's served.
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  1. Step 1

    Cut the cucumbers in half lengthways and scrape out the seeds with a teaspoon. Discard the seeds. Roughly chop into chunks and place in a blender
  2. Step 2

    Add the rest of the ingredients (except the eggs, if using) to the blender and season with salt and pepper. Start initially with 12 lovage leaves
  3. Step 3

    Blend until completely smooth – the soup should have a pleasing, pale green colour. Taste. Is there a good balance of acidity and mellowness from the yoghurt? Add more lemon if it seems too creamy-tasting. Can you taste the lovage enough? It should be defined but not overpowering. Add the lovage leaves cautiously, a little at a time so as not to overpower the delicate cucumber flavour
  4. Step 4

    Once you’re happy you’ve achieved a balanced flavour, place the soup in the fridge for at least 2 hours so that it is well-chilled before serving. Sprinkle with chopped hard-boiled egg to garnish, if desired