Cold Cucumber Soup with Amandín Organic Chicken Stock

  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 0m
  • Ready In : 30m

September is upon us and in Spain we’re only just starting to say goodbye to summer. So today we’ll go for a cold soup with our Organic Chicken Stock. The season for soup, broth and cooler weather is coming, so we’ll begin it with a chilled cucumber soup.

Cucumber comes originally from India, and has been cultivated for over 3,000 years. It was introduced to Europe by the Greeks. It’s used in a range of dishes, whether raw in salads or cooked. Cucumber soups are very popular in the north of Europe.

So follow the steps below to prepare a lovely healthy soup for everybody.



  • 2 medium cucumbers.
  • 300ml Greek yoghurt.
  • 300ml Amandín Organic Chicken Stock.
  • 2 tablespoonfuls of walnut oil.
  • 1 large clove of garlic, crushed.
  • 3 tablespoonfuls of finely-chopped fresh dill.
  • Salt and pepper.
  • 120g finely-chopped walnuts.


Step 1

Peel the cucumber and dice it finely.

Step 2

Beat the yoghurt up with the stock, the walnut oil, the garlic and most of the dill. Add the cucumber, mix it in well and season to taste.

Step 3

Leave it in the fridge for at least 4 hours until it’s well chilled.

Step 4

Add the walnuts, mix it all up and serve decorated with the remaining dill.


Amandín product: Tags: Skill Level: Season: , ,
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