Chilled cucumber soup with yogurt and fresh mint

June  7, 2010
4 Ratings
  • Serves 6
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

Test Kitchen Notes

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. - Kristen —The Editors

What You'll Need
  • 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.
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18 Reviews

jan K. September 4, 2020
I've made this many times (following directions, reducing lemon juice a little), it's really excellent. Yesterday I only had access to a Vitamix, nice try but texture totally changed from creamy smooth to not, and separated quickly. Lesson learned!
dagreatcheryl August 29, 2020
I had so many cucumbers from my CSA box that I had to find uses for them. That’s when I came across this recipe. The mint is genius with cucumbers and the garlic and onion adds a fragrance to this soup. Used Greek yogurt instead, did not remove the seeds nor did I add water. Omitted the jalapeño so my kids can eat it. It is divine. Sooooo yummy I had to write a review! This recipe is a keeper.
Susan N. May 5, 2014
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!
Mary L. August 24, 2013
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.
Mary L. October 3, 2013
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.
Nadia H. July 23, 2011
Great recipe, with garnishes or without
Carrollmontreal August 19, 2010
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.
bumbleward June 17, 2010
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 B. June 17, 2010
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!
whatsjohneating June 11, 2010
This soup looks tasty and definitely has some very interesting flavor combos. I'd like to try it!
lastnightsdinner June 9, 2010
This sounds like a perfect first course for summer entertaining.
Midge June 9, 2010
Sounds refreshing and delicious.
monkeymom June 8, 2010
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 B. June 9, 2010
Monkeymom, Thank you so much for your comment! You just made my day...
drbabs June 8, 2010
Great recipe, and I love your blog!
Viviane B. June 8, 2010
You're so very kind, thank you! This chilled soup actually tastes better than it looks...
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.
monkeymom June 7, 2010
Looks wonderful!