Occasional stories, food and travel inspiration

Occasional stories, food and travel inspiration

5 Minute Eats: Chilled Cucumber Soup


Welcome to the first post in my new 5 Minute Eats series. I want to demonstrate that eating well doesn’t take a lot of time or effort so recipes in this series can all be made in five minutes or less.

This Chilled Cucumber Soup is inspired by a dish my American friend Sara once made for me in Shanghai. It’s perfect for hot weather as it’s amazingly cooling and refreshing. It packs quite a protein punch, too, containing 300 grams of soft tofu, which gives it a soft, natural set yoghurt texture.

For dinner I’d serve it as a first course but for lunch I’d eat it as is with a salad and piece of fruit. Enjoy!

Dietary Notes: Gluten-Free, Sugar-Free, Nut-Free, Low Carbs, Low Fat, Vegetarian, Vegan.

Do you like chilled soups? What’s your favourite?

5 Minute Eats: Chilled Cucumber Soup
Recipe type: Appetizer, Soup
Cuisine: Australian
A quick and tasty summer soup
  • 1 large cucumber, peeled and roughly chopped
  • 300 grams soft tofu
  • 4-5 tablespoons lemon juice
  • ¼ teaspoon hot cayanne pepper
  • Salt and pepper to taste
  1. Blend all ingredients and chill until required.
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