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Cold Cucumber Soup

This cold cucumber soup is extra refreshing on a hot summers day.

Serves 6-8

  • 2 Massel Ultracube Vegetable Stock Cubes or 4 Massel 7s Vegetable Stock Cubes
  • 2 Cucumbers (Roughly 15cm long)
  • 6 Shallots
  • Same quantity as Cucumbers (in volume) of Cottage Cheese (350 – 400g)
  • ½ cup cold water
  • 3 tablespoons extra virgin olive oil
  • Pepper to taste
  • Chopped chives (or chopped parsley) as garnish
  1. Peel and chop cucumbers into big pieces
  2. Clean shallots removing the roots.
  3. In a blender place the cucumbers, shallots, cottage cheese, water, olive oil and the Massel Stock Cubes. Blend at maximum speed until nice and smooth.
  4. Pour mixture in a jar and refrigerate.
  5. Serve with a couple of drops of olive oil and a small sprinkle of chopped chives or parsley and a dash of freshly ground black pepper to taste.
Massel products used in this recipe:
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