HOT – HOTTER – HOTTEST – and what tastes better on a hot day than a simple and refreshing summer starter that needs a minimum time for preparation?

For preparing my soup I always use a grater to rub the cucumber because I love it when there is still a crunchy bite left. Make sure the water the cucumber looses stays in the bowl – you need enough liquid for the soup. In combination with the finely cut mint leaves it tastes so refreshing and yummy!

If you have a time lack just use a blender – putting all ingredients together and whisk until smooth – put some extra ice cubes in it – so you don’t have to refrigerate it. The whole “cooking” doesn’t take more than five minutes.

Iced Cucumber Soup

Rub the cucumber in as small pieces as you like

Iced Cucumber Soup

Iced Cucumber Mint Soup

SERVES: 2                                                      TOTAL TIME: 1 HOUR


  • 1 cucumber, peeled
  • 10 mint leaves
  • 1 garlic clove, pressed
  • 1/2 teaspoon thyme
  • salt and pepper for taste
  • 250g sour cream
For decoration:
  • two sprigs of mint


  • Peel cucumbers and use a grater and rub the cucumber as small as you want.
  • Place in a bowl and season with the finely cut mint leaves, garlic, thyme, salt and pepper. Reserve two sprigs of mint for garnish. You can use a little bit more of salt because the cucumber absorbs a lot of it. Whisk to combine.
  • Refrigerate for an hour or longer so the flavors can combine.
  • Before serving add the sour cream and stir well – ladle into two small bowls. Garnish each serving with a sprig of mint.




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