A cool soup on a hot summer afternoon is not only soothing but also rather healthy! Add as much Tabasco as you can handle…

SERVES 2 | Preparation time: 15 minutes

• 1 cucumber, halved lengthways, de-seeded and roughly chopped


• 1 yellow or green pepper, de-seeded and roughly chopped

• 2 garlic cloves, crushed

• 1 small bunch of mint, chopped


• 4 spring onions, chopped

• 150ml pot fat-free natural yogurt

• 2 tbsp white wine vinegar


• Few shakes green Tabasco sauce

• Chopped herbs to serve

• Salt and white pepper to taste


1. In a food processor or blender, blend all the ingredients together, reserving a little yogurt for decoration. Blend until smooth.

2. Add a little extra vinegar, Tabasco and plenty of seasoning to taste.

3. Refrigerate until ice cold, then stir to combine the soup if it has separated.

4. Serve with a little more yogurt, chopped herbs and a few ice cubes if you like.

Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…

You can unsubscribe at any time.

About the Author

Steve Ott
Latest posts by Steve Ott (see all)

What's on your plot?