Chilled cucumber and lovage soup

5 minutes


Chilled cucumber and lovage soup

  • 3 long cucumbers, peeled
  • 3 tbsp of crème fraîche
  • 350ml of natural yoghurt
  • 1/2 lemon, juiced
  • 75ml of olive oil, good-quality
  • 3 sprigs of fresh lovage, leaves picked
  • salt
  • pepper
  • hard-boiled eggs, chopped, to garnish


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
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
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
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