Chilled Cucumber Soup with Burren Smoked Irish Organic Salmon

Cucumber soup with Burren smoked Irish organic salmonWho would have thought that a delicate vegetable like the cucumber can be turned into a soup, and such a delicious one at that!

This soup is a lovely treat for a hot summer's day, with its refreshing taste and savoury smoky flavours provided by the salmon.


4 large seedless cucumbers (about 1 pound each)
1.4 litres / 1 1/2 quarts plain natural yogurt
1 cup fresh dill, chopped
2 cloves garlic, minced
2 tsp salt
1 tsp pepper
180g Burren cold Smoked Irish Organic Smoked Salmon, cut into short stripes

For garnish (optional):
thin cucumber slices
radishes, sliced
rye bread croutons
fresh dill


Wash the cucumbers thoroughly. Peel 2 of them and cut into chunks. Cut remaining 2 cucumbers into chunks.

Place in food processor and process until pureed. Transfer mixture to large bowl.

Add yogurt, dill, garlic, seasoning and smoked salmon; stir until blended. Chill until served.

Click here to download the recipe