Chilled summer garden soup with smoked salmon

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves 4

By Marcus Wareing
From Saturday Kitchen


  • 130g/4¾oz frozen peas
  • 1 cucumber, about 250g/9oz, roughly chopped
  • 2 pickled gherkins
  • 50ml/2fl oz gherkin pickling liquor
  • 100g/3½oz day-old sliced bread (preferably sourdough), torn
  • 2 courgettes, about 475g/1lb 1oz, grated
  • ½ bunch fresh chives
  • ½ bunch fresh dill, plus extra sprigs to serve
  • 1 iceberg lettuce, cored and roughly chopped
  • 100g/3½oz Greek-style yoghurt, plus 50g/1¾oz to serve
  • 25ml/1fl oz olive oil
  • 8 ice cubes
  • sea salt and freshly ground black pepper
  • 8 slices smoked salmon, chopped, to serve
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