Green Garden Soup Recipe

When the summer heat demands something cooling yet elegant, this Green Garden Soup delivers a bowl full of freshness, comfort, and a subtle zing that feels both rustic and refined. This isn’t just another chilled soup—it’s a harmony of crisp garden vegetables, creamy yoghurt, and punchy pickle liquor, all blended into a silky green elixir. You’ll fall in love at first sip.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick to Prepare – Under 30 minutes start to finish
• Simple Ingredients – Everything easily found in your local grocery or garden
• Perfect for Entertaining – Looks stunning in bowls, great for brunches
• Unforgettable Flavor – A tangy, herbal blend unlike anything else
• Make-Ahead Friendly – Tastes even better when chilled overnight

Unlike traditional gazpacho or blended green soups, this one adds depth with pickled liquor and soft, herbaceous notes that make it both lively and comforting. Whether you’re trying to impress your guests or just refresh your lunch routine, this soup brings joy, satisfaction, and style to your table.

Ingredients Needed

To make this Green Garden Soup rich in flavor and texture, here’s what you’ll need, thoughtfully grouped for ease:

For the Vegetable Base

• 1 courgette, grated
• 1 cucumber, roughly chopped
• 1 iceberg lettuce, chopped
• 16 fresh pea pods, shelled
• 2 bunches of watercress, washed (keep on ice until blending)
• 4 pickled gherkins, chopped
• 100ml / 3½fl oz pickle liquor (from the gherkin jar)

For Creaminess & Flavor Balance

• 100g / 3½fl oz plain yoghurt
• 4 tbsp olive oil (2 for blending, 2 for croutons)
• ½ bunch fresh chives, chopped
• ½ bunch fresh dill, chopped
• Salt and freshly ground black pepper, to taste

For the Bread & Garnish

• 100g / 3½fl oz sourdough baguette, crusts removed (for blending)
• 8 slices sourdough baguette, sliced thin (for croutons)
• 1 whole Edmund Tew cheese (for serving)
• Optional: Borage flowers and soft herbs like parsley, tarragon, or chervil

How to Make Green Garden Soup Recipe

Here’s how to bring this green dream to life, one smart step at a time:

1. Soften the Bread with Pickle Liquor

Tear the crustless sourdough into chunks and soak in the pickle liquor. Let it absorb the tang—this will bring zing and structure to the soup.

2. Prep the Veggies

Wash and chill the watercress in a bowl with 8 ice cubes to keep it fresh and vibrant. Grate the courgette. Roughly chop the cucumber, lettuce, and gherkins.

3. Mix the Base Together

In a large mixing bowl, combine:

• Shelled peas
• Chopped dill and chives
• Yoghurt
• 2 tbsp olive oil
• Soaked bread
• All prepped vegetables and icy watercress

This mix sets the stage for a beautifully textured soup.

4. Blend Until Velvety

Using a high-power blender, add the mixture in batches and blend until smooth. If your blender’s strong, one batch might do the trick. For extra finesse, strain through a fine mesh sieve for a silky finish.

5. Chill Thoroughly

Season to taste with salt and black pepper, then transfer to the fridge. Let it chill for at least 1 hour to allow flavors to marry. Longer is better.

6. Make the Croutons

Slice your remaining baguette thinly. Drizzle with olive oil, sprinkle with salt and pepper, and toast in a hot pan or on the grill until golden brown and crunchy.

7. Serve with Style

Pour soup into chilled bowls. Garnish with olive oil, cracked pepper, fresh herbs, and optional borage flowers. Serve alongside a wedge of Edmund Tew cheese and the warm, crunchy croutons.

Serving and Storage Tips

Serving Suggestions

• Serve chilled in shallow bowls for a gourmet look
• Garnish with edible flowers or chopped herbs for color
• Pair with a chilled white wine or herbal iced tea

Storage & Reheating

• Fridge: Store in an airtight container up to 3 days.
• Freezing: Not recommended due to the fresh herbs and yoghurt.
• Re-chilling: Always stir before serving again to redistribute the texture.

Helpful Notes

• No Blender? Use a food processor, but blend longer and strain for smoothness.
• Make it Vegan: Swap yoghurt for a plant-based option and skip the cheese.
• Add Protein: Serve with boiled eggs or grilled shrimp for a full meal.
• Spice It Up: A touch of jalapeño or hot sauce adds a bold kick.
• Leftover Croutons: Keep them in an airtight jar and add to salads.

Conclusion

This Green Garden Soup isn’t just a recipe—it’s an experience of texture, temperature, and bold natural flavors. With its creamy freshness and unique twist of pickle liquor and herbs, it’s sure to become a staple for those hot days when you crave something cool, healthy, and absolutely delicious.

Tried it out? Leave us a star rating and a comment below. We’d love to hear how yours turned out!

Looking for inspiration? Try our Moroccan Soup Recipe (Harira).

What variations did you try? Maybe a different herb or cheese? Share your twist in the comments.

Frequently Asked Questions (FAQ)

What is the Arabic green soup dish?

Arabic green soups often use molokhia (jute leaves), garlic, and broth. This recipe is more European-inspired but shares the same green freshness.

What are soup greens made of?

Soup greens vary, but usually include leafy greens like spinach, watercress, lettuce, herbs, and sometimes green peas or zucchini for depth.

What is Queen Elizabeth’s favorite soup?

Reportedly, Queen Elizabeth enjoyed game consommé and leek soups. This Green Garden Soup, while not royal-approved, could easily fit a royal garden party menu.

What green vegetables go in soup?

Common green soup vegetables include spinach, peas, zucchini, cucumber, lettuce, watercress, kale, and herbs like parsley, dill, or basil.