Serves 4 as a starter


  • 70g (2¾oz) celery, trimmed and very finely chopped
  • 250g (9oz) cucumber, chopped
  • finely grated zest and juice of 1 lemon
  • good pinch of salt
  • good twist of freshly ground black pepper
  • 150g (5oz) natural yoghurt
  • 1–2 tsp finely grated horseradish
  • 250g (9oz) grated cucumber
  • 2 tsp chopped parsley
  • 2 tsp chopped coriander
  • 1 spring onion, trimmed and very finely chopped


  1. Put all the soup ingredients into a blender and whiz to a smooth liquid. Pour into a bowl, add all the remaining ingredients, then cover and chill.
  2. Before you serve, check the seasoning.
  3. Serve in small bowls with crusty bread as a gorgeous starter on a hot sunny day.