Chilled Cucumber Soup with Smoked Salmon


Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

The subtle flavour of the cucumbers used is obviously what this soup is all about, so this is definitely a case for avoiding the Dutch hothouse types and going for a good organic supplier. Don’t be tempted to avoid the salting and degorging process: cucumber juices may be less bitter than they once were, but they are still fairly indigestible.


  • 5 cucumbers
  • 15 g salt
  • 2 tablespoons full-fat crème fraîche
  • 300 ml full-fat milk

For the Garnish

  • 4 teaspoons crème fraîche
  • 4 slices of smoked salmon
  • Pinch of smoked paprika
  • Young shoots, such as shiso, coriander shoots or mizuna


Peel the cucumbers, halve them lengthwise and deseed 4 of them. Slice these into a bowl and add the salt to degorge them for about 10 minutes. Rinse well and drain.

Place the degorged cucumbers in a blender with the crème fraîche and milk, and liquidize until very smooth. Strain through a fine-meshed sieve and chill for at least 3 hours or until very cold.

To serve, dice the remaining cucumber. Pour the soup into 4 soup plates and arrange the crème fraîche, salmon slices and diced cucumber over the top, then sprinkle with smoked paprika and young shoots.