Our homemade cool cucumber summer soup June 12, 2018 – Posted in: Food

Even though the days are hot, you don’t have to give up on soups – here’s an easy-to-make cold soup that will keep you refreshed.


One of our favourite recipes from the Café Turtle kitchen, this cold soup is perfect for a light lunch, evening appetiser or a first course for dinner. Cool cucumbers and lots of herbs come together in a light yogurt blend.

You will need:

2 large cucumbers, peeled; 1/2 cup diced small, the rest coarsely chopped
1​.5​ cups ​yogurt

3 tablespoons fresh lemon juice
1 garlic clove, peeled
1/3 cup loosely packed fresh dill
1/4 cup loosely packed fresh ​parsley
10 ​basil leaves
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/2 onion, finely diced


​1. ​In a blender, combine the chopped cucumber with the ​dahi, lemon juice, garlic, dill, parsley, ​basil​ and extra virgin olive oil.
​2. Blend on high speed for 2 minutes, until smooth. Season with salt, cover and refrigerate for 2 hours to allow flavours to meld and develop.
​3. ​Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil, and serve.

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