Jamie Oliver

Chilled cucumber soup

Chilled cucumber soup

Serves 10-12
Cooks In30 minutes plus chilling
DifficultyNot too tricky
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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  • 60 g unsalted butter
  • 1 onion
  • 3 cucumbers
  • 1.5 litres organic chicken stock
  • ½ a bunch of fresh chives
  • ½ a bunch of fresh parsley
  • 2 lemons
  • 200 ml single cream
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  1. Peel and dice the onion and roughly chop the cucumbers.
  2. Melt the butter in a large pan and sauté the onions over a medium heat for 4 to 5 minutes, or until softened.
  3. Add the cucumber, reduce the heat to low and continue to cook for 5 minutes.
  4. Add the stock, bring to the boil then reduce the heat again. Season well with sea salt and black pepper, and leave to simmer for 5 minutes.
  5. Chop and add the chives and parsley leaves, squeeze in the lemon juice and cook for a further 5 minutes.
  6. Transfer to a blender and purée until smooth (in batches, if necessary).
  7. Place the soup in a bowl, allow to cool at room temperature, then refrigerate until cold.
  8. Whisk in the cream, season to taste, then serve.


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