Cold Cucumber Soup

Summer is here and so comes the time where the idea of running the oven is a nightmare. Crisp cold salads are wonderful but what about soup? Enter: Cucumber Soup. Cold english cucumbers to be exact. This soup has wonderful depth and flavor. On a hot summer day: Cold Cucumber Soup hits the spot!

Cucumber soup 1


2 large English cucumbers. Half roughly chopped, Half finely diced

1 1/2 C. Plain or Honey (If you prefer sweetness) Greek Yogurt

3 Tbsp. Lemon Juice

1 small shallot finely diced

1 garlic glove finely diced

2 Tbsp. Fresh or 1 Tbsp. Dried Tarragon

1/3 C. Fresh Dill or 2Tbsp. Dried Dill

1/4 C. Olive Oil, plus more for topping

1/2 finely diced red onion

Cucumber Soup


In a blender combine all of the ingredients except the finely diced cucumber and onion. Puree till smooth. Taste, then add a bit of salt and pepper. Place in airtight container and chill for at least 4 hours or up to 8 hours.

Garnish with finely diced cucumber and finely diced red onion. Drizzle olive oil on top and serve!

Cold Cucumber Soup