Chilled Cucumber Soup
Recipe by Chef Michael Williams
Michael Williams

Chilled Cucumber Soup

  • Prep time 20 mins
  • Cook time 10 mins

Very easy and super refreshing, this soup is fantastic on a warm day. With a little extra work you can make a nice presentation for a dinner party too! The nice part…you can do all the work ahead of time and then serve with minimal work needed.



  1. Start this one off by preheating a large fry pan on medium heat.  Add the oil, then the onions and garlic.  Sauté until they are nicely caramelized.
  2. Add the basil to the pan, cook for another 30 seconds or so and then transfer to a food processor or blender.
  3. Add the cucumber, yogurt, lemon juice, honey, salt, pepper and coriander seed to the blender as well.
  4. Now puree until very smooth, chill in the fridge for a couple hours and then serve.
  5. Garnish with a dollop of yogurt and a pinch of paprika to pretty it up.


  • Although chilled is what is recommended, you can also serve this warm right after making it.  It is delicious both ways ?

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