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Chilled Cucumber Soup with Sheep’s Cheese


2 lb/910 g cucumbers, peeled and seeded
˝ small red onion, chopped
˝ cup/30 g fresh mint leaves, plus extra for garnish
8 oz/225 g sheep's milk fromage blanc
Salt and freshly cracked black pepper
Smoked paprika for sprinkling


Serves: 4


In a food processor fitted with the blade attachment, pulse the cucumbers, onion and mint to a smooth Purée. Add the fromage blanc and season with salt and pepper. Pulse a few more times to combine. Transfer to a container, cover and chill for at least 30 minutes before serving. Divide the soup among chilled soup bowls or cups and sprinkle the tops with a pinch of smoked paprika. Garnish with fresh mint and serve cold. 

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