Servings: 4

This soup is easy to prepare and yet stunning. We have added full fat yoghurt and pine nuts to this recipe to provide extra protein and probiotics. Pint nut ‘mayo’ adds a dairy-free but satisfying and savoury note to this recipe. This recipe will work without the yoghurt but you’d need to increase the cucumber content and add more pine nut mayo. Make sure you select fresh, crisp, very green,  and ideally in season and local cucumbers. This is a raw food recipe so freshness is everything where taste in concerned.

The watery composition of cucumber is packed with easily absorbed minerals, vitamins and electrolytes, making it an ideal way to top up your daily nutrients. Cucumber also contains phytoestrogens which help regulate hormones and digestive enzymes to benefit the gut. Because cucumbers are made up of mostly water, they are low in calories and fat, and are extremely hydrating. This makes cucumbers a potentially great choice for weight loss. Cucumbers can even be good for your skin, and as everyone knows, sliced cucumbers on your closed eyelids may help to reduce puffiness and swelling. This is due to the two compounds caffeic and ascorbic acids which prevent water retention, and explains why cucumbers applied topically are helpful for swollen eyes, sunburn and dermatitis.

Utensils required: You will need a high speed blender and a storage jar for the pine nut mayo.

Allergy advice: contains pine nuts (which are different to tree nut and are actually seeds)

Pine Nut Mayo
 70 g raw pine nuts soaked for 6 hours and drained
 60 ml filtered or bottled water
 2 tbsp extra virgin olive oil
 1 tbsp nutritional yeast
 1.50 tbsp freshly squeezed lemon juice
 pinch of sea salt
 2 English cucumbers, washed and roughly chopped (don't peel)
 2.50 tbsp freshly squeezed lemon juice
 2 tbsp fresh dill, roughly chopped
 2 tbsp chives or spring onions, roughly chopped
 20 fresh mint leaves
 120 ml thick full-fat Greek style yoghurt
 Sea salt and fresh ground black pepper
Pine nut mayo

In high speed blender combine the pine nuts, water, olive oil, lemon juice and nutritional yeast. Blend until smooth mayo consistency.


Season to taste with salt.


The mixture will thicken as it sits. Thin as required with filtered water.


Use immediately or store in a covered glass jar in fridge for up to 5 days.


In a high-speed blender, process the cucumbers, lemon juice, herbs, and yoghurt until smooth. Season to taste with salt and black pepper. You can add a few cubes of ice if you want your soup more chilled or refrigerate and serve later.


You should have enough soup to four bowls. Ladle the soup in a bowl and drizzle at least two tbsp of the pine nut mayo on top (with optional few extra drops of olive oil).


Top up with garnish of your choice such as chopped mint, finely diced cucumber, shredded spring onions, more pine nuts or even chive flowers.


Enjoy x

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