It’s summer in most part of the world. A few of you will know that the summer in Dubai is extreme, in both temperatures and length. We have some 40+ degrees Celsius (105F) during the day, and never less than 30C (85F) at night for 4-5 months in a row. It’s tough, but I try and comfort myself with the thought that our summers here are pretty much like long, ugly winters in Europe: you stay inside for most of the day. These days, if we go outside, it will be straight into the swimming pool. Or otherwise straight into the air-conditioned car on the  way to an air-conditioned shopping mall.

At times, it is tough to entertain the kids. They get bored inside, in spite of millions of puzzles, games, art & crafts projects. And I get tired of sitting in the knee-deep baby swimming pool for half the day.

With that heat outside, I prefer simple no-cook and no-bake dishes these days, be it salads or soups. Bigger meals, perhaps with meat, would sit in my stomach like a brick. Not so this cucumber soup. With ingredients that you most probably have at home, it is whipped up in no time. It’s light and tasty, just what one needs in this scorching heat. 

4  cucumbers (about 15-20cm/5-6inches long)
1 generous pinch ground ginger
salt and pepper to taste
1/4 cup vegetable stock
1 cup low fat plain yogurt
4 tablespoons pumpkin seeds
2 tablespoons olive oil
dried chili flakes
Serves 4

Cut the cucumbers into quarters lengthwise and remove the seeds. Chop roughly, then puree with a food processor. Season with ginger, salt and pepper. Put in the freezer for about 10-15 minutes, or until cucumbers just start to freeze.

Roast the pumpkin seeds in a dry pan over medium heat for 5-8 minutes. Set aside.
Combine vegetable stock with yogurt.

Take the cucumbers out of the freezer. Fold in the yogurt veggie stock mixture. Transfer to serving plates. Garnish with olive oil, pumpkin seeds and dried chili flakes. Serve immediately.


  1. I’m assuming that this is plain yogurt, correct? This recipe sounds absolutely wonderful! With a ton of cucumbers coming in, this sounds like a perfect way to use them.

  2. Yes, it’s plain yogurt. Will make that more clear in the ingredients list. Thanks.

  3. Wow, gorgeous soup! I feel for you in Dubai…it is 36 here the last few days, though the temperature drops to about 18 at night, so there is some relief there. I think this soup would be a fantastic start to a nice light salad though. Thank you!

  4. Great soup! I will have to make it soon, thanks for the recipe!

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