Chilled Cucumber Soup with Burren Smoked Irish Organic Salmon

This soup is a lovely treat for a summer's day, with its refreshing taste and savoury smoky flavours provided by the salmon. No cooking required at all. Who would have thought that a delicate vegetable like the cucumber can be turned into a soup, and such a delicious one at that!
Recipe chilled cucumber soup with Burren Smokehouse Salmon
6 People
15 mins


4 large cucumbers (1 pound each)
1.4 litres / 1 1/2 quarts plain nat. yogurt
1 cup fresh dill, chopped
2 cloves garlic, minced
2 tsp salt
1 tsp pepper
180g Burren cold Smoked Irish
Salmon, cut into short stripes
For garnish (optional):
thin cucumber slices
radishes, sliced
rye bread croutons
fresh dill


  1. Wash the cucumbers thoroughly. Peel 2 of them and cut into chunks. Cut remaining cucumbers into chunks without peeling them.

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

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

Burren Smokehouse product used in this recipe:

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