Chilled cucumber soup with yogurt and fresh mint

By • June 7, 2010 • 16 Comments

128 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: What I love most about cucumbers is their crunchiness and their delicate, fresh flavor. That's exactly what I tried to highlight when creating this recipe. Served very chilled, the soup is not only light, but extraordinarily refreshing -- a perfect hors d'oeuvre or first course for a summer menu.

For a bit of fun, I like to serve this soup in stemless martini glasses (it's easy to sip and won't fill anyone up before dinner). For a gorgeous presentation, I garnished the glasses with yellow tomato cubes and a drizzle of lemon-infused oil.

And just like that, the humble cucumber is transformed into a green gazpacho every bit as exciting and delicious as its big sister! - Viviane Bauquet Farre
Viviane Bauquet Farre

Food52 Review: Green gazpacho is the best way to describe this chilled soup -- it has the same cooling effect, same slightly pulpy consistency, and same garlic and onion framework as its tomatoey forebear. But this version is nutty and a bit creamy, with some lovely little garnishes -- lemon oil (which is very nice, but olive oil would be fine too), yellow tomatoes and baby mint leaves. A super quick recipe with very impressive results. - KristenA&M

Serves 6

  • 1 3/4 pounds seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3" pieces)
  • 1/4 medium red onion – skinned
  • 1 garlic clove – skinned
  • 1 jalapeño – stem removed, halved and seeded
  • 8 large mint leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 1, 6 ounces non-fat plain yogurt
  • 1/2 to 3/4 cups spring water to taste
  • 1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered) as garnish
  • tiny mint leaves as garnish
  • lemon oil as garnish
  1. Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
  2. Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
  3. Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.
  4. Cook’s note: The soup can be refrigerated up to 2 days.
Jump to Comments (16)

Tags: appetizer, Appetizers, chilled, cucumbers, mint, Soups, yogurt

Comments (16) Questions (0)

Default-small
Default-small
Default-small

6 months ago Susan Nguyen

Just made this and I wished I had doubled the batch! Eating the leftover that didn't fit in my container. Definitely a keeper and I added a touch of sour cream for more sourness and for the garnish, I finely diced yellow tomato, cucumber, and added mint and chives. Yum!

Default-small

about 1 year ago Mary Lee

I've made this recipe a couple times the last week and it's delightful! Perfect for those giant cucumbers that hide behind the vines in the garden.

Default-small

about 1 year ago Mary Lee

Just wanted to add that I made a batch of this recipe and froze it in individual sized portions. It thaws and eats beautifully this way too. Nice to have when it's still warm out, but the only cucs in the garden are the ones that look more like butternut squash hanging on the vine.

46a45ad9-247f-48c1-a5a5-1975acc94a0b-12

over 3 years ago MyGardenersTable

Great recipe, with garnishes or without

Default-small

about 4 years ago Carrollmontreal

This is just the BEST! The flavors are perfect. (My cucumber harvest was overwhelming me until I found this soup recipe. Now we have it every night.) Many thanks.

Default-small

over 4 years ago bumbleward

Just made this for a supper party tonight, if it lasts that long! Am glad I doubled the recipe, so that there is enough for my lunch! The maple syrup is a touch a brilliance. Absolutely scrumptrious.

Viviane_cropped_lr

over 4 years ago Viviane Bauquet Farre

Thank you so, so much for your comment. You totally made my day! I actually just made this soup for a dinner party last night and there wasn't a drop left. I hope your guests love it. Thank you and Bon Appétit!

John_s_twitter_pic

over 4 years ago whatsjohneating

This soup looks tasty and definitely has some very interesting flavor combos. I'd like to try it!

Profile

over 4 years ago lastnightsdinner

This sounds like a perfect first course for summer entertaining.

Summer_2010_1048

over 4 years ago Midge

Sounds refreshing and delicious.

Monkeys

over 4 years ago monkeymom

This not only looks wonderful, it tastes divine. Nice balance of sweet, spicy, and savory and very delicate. I don't think it will last 2 days! Thanks very much for the recipe, I'm sure I'll be making it all summer long.

Viviane_cropped_lr

over 4 years ago Viviane Bauquet Farre

Monkeymom, Thank you so much for your comment! You just made my day...

Image

over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Great recipe, and I love your blog!

Viviane_cropped_lr

over 4 years ago Viviane Bauquet Farre

You're so very kind, thank you! This chilled soup actually tastes better than it looks...

Me

over 4 years ago TheWimpyVegetarian

Then it must be really amazing because the picture is gorgeous! And the recipe looks really interesting - what a flavor combo between the cucumber, mint, jalapeno and maple syrup! I'm going to have to try this. Love the bowls too! Perfect for a verrine too.

Monkeys

over 4 years ago monkeymom

Looks wonderful!