Cold Cucumber Soup

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If you have any semblance of a garden this summer, then you have way too many cucumbers.

Cucumbers are one of those vegetables that a. absolutely proliferates in your garden and b. suddenly feels very limiting. I love growing them, until I have at least 40 of them. And well, how many times can I cut one up for a salad or hand them off to friends?

I have made Cucumber Agua Fresca, Watermelon Gazpacho and Gazpacho Andaluz and have them all in my recipes. Somehow this recipe, which I make every year because it uses a ridiculous number of cucumbers, never made it onto the blog. It’s a simple, delicious recipe, perfect for a hot summer day and perfect for your next dinner party. Cold soup is easy and so nutritious and everyone will be endlessly impressed with your creativity.

The secret to cold soup is to give it some time to sit and meld. Cold soup does not require a stove, or a grill, but it does require some time and patience – two things most of do not have a lot of these days.

So simply plan to blend in the morning and serve the soup in the evening. It’s great for lunch too.

Enjoy the last days of the season and these beautiful summer veggies!

Cold Cucumber Soup

Makes 3 quarts


8 large cucumbers peeled, seeded and chopped
2 yellow peppers, stemmed, seeded and chopped coarse
4 scallions, chopped
1/4 cup cilantro, chopped
2 tablespoons fresh mint, chopped
2 tablespoons dill, chopped
1 teaspoon paprika
4 cloves garlic, minced
1/2 teaspoon black pepper, more to taste
2 teaspoons kosher salt, more to taste
1/2 teaspoon cayenne pepper, more to taste
3 tablespoons extra virgin olive oil
2 teaspoons sherry vinegar
4 cups low fat plain yogurt


  1. Combine the cucumbers, yellow peppers, scallions, herbs, spices, garlic, salt, pepper, olive oil, sherry and yogurt in a large bowl.
  2. Working in batches, puree the ingredients in a blender or food processor until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Adjust the seasonings to taste and serve cold.
  3. This soup should last for about 5-7 days in the refrigerator.

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