Cold Cucumber & Herb Soup

Cold Cucumber & Herb Soup

This soup is unbelievably simple to make, so it’s fantastic on a hot day or when you’re in the mood for something light and refreshing, especially when it’s been chilled in the fridge for a bit. You can choose your own herb combinations, but we recommend using two types to give the soup a few dimensional layers of flavor. 

Serves 2-4 (makes 1 quart)


2 large cucumbers (22-24 ounces), peeled
½ cup packed herbs (we like dill, mint, chives, tarragon or basil) 
2 cloves garlic, roughly chopped 
4-5 ounces yogurt 
1-2 tablespoons olive oil 
1 tablespoon apple cider vinegar 
1 ½ teaspoons kosher salt 
⅓ cup water 
Freshly ground black pepper


Combine all ingredients in a blender, and blend desired level of smoothness. Chill for an hour or two in the fridge, or serve immediately. Garnish with a drizzle of olive oil and herbs. 

1 comment

  • Linda Whitehead

    An absolutely perfect and delectable and FAST way to use an abundance of cucumbers!

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