Chilled Cucumber Yoghurt Soup with Crispy Paprika Chickpeas
A cold, garlicky cucumber and yoghurt soup that needs no cooking, topped with crunchy spiced chickpeas.
Made with Homemade tzatziki. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £0.94 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Dry the chickpeas very well on kitchen paper, then toss with 1 tbsp olive oil, the paprika and a pinch of salt on a baking tray.
- 2
Roast the chickpeas for 25 minutes, shaking the tray halfway, until crisp and golden. Cool completely.
25 min - 3
Meanwhile, use your ready made tzatziki (see the base recipe).
- 4
Blend the tzatziki, cucumber, cold water and lemon juice until smooth. Taste and add a little more water if it is too thick, or lemon juice if it needs sharpness.
- 5
Chill the soup for at least 20 minutes. Divide between 4 bowls and add an ice cube to each.
20 min - 6
Top with the crispy chickpeas, chopped dill and a swirl of the remaining olive oil.
Tips
- Peel the cucumber for a smoother, paler soup, or leave some skin on for a green fleck.
- Dry the chickpeas properly, or they steam instead of crisping.
- Add the chickpeas at the last moment, as they soften in the soup after about 10 minutes.
Storing and freezing
Keep the soup covered in the fridge for up to 2 days and stir before serving. Store the roasted chickpeas separately in an airtight tin for 2 days. Do not freeze the soup.
Questions
Is the soup gluten free?
Yes. It is made from yoghurt, cucumber, chickpeas, lemon and herbs with no gluten ingredients. It contains milk, so it is not dairy free.
Can I serve it warm?
No, this is a cold soup and the yoghurt can split if heated. Serve it chilled, or at cool room temperature.
Can I leave out the chickpeas?
Yes. Top the soup with toasted seeds or chopped cucumber and a drizzle of olive oil instead, which keeps it gluten free.
More made with homemade tzatziki
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.