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Cold Cucumber Soup


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  • 6 pounds cucumbers - (abt 6 cucumbers) peeled, seeded, and coarsely chopped (12 cups)
  • 2 yellow bell peppers stem and seeds
  • removed, coarsely chopped
  • 4 green onions chopped
  • 2 jalapeño peppers minced
  • 2 tablespoons finely-chopped fresh cilantro
  • 1 tablespoon finely-chopped fresh mint
  • 1 tablespoon finely-chopped fresh dill
  • 3 garlic cloves - (to 4) mashed with
  • 1 teaspoon salt to a paste
  • 2 teaspoons Essence (see Bayou Blast recipe)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 3 cups plain yogurt
  • 3 cups sour cream divided
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 2 tablespoons minced fresh chives


Servings 1


Step 1

Combine the cucumbers, bell peppers, green onions, jalapeños, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth.

Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.

This recipe yields 2 1/2 quarts; 8 to 10 servings.

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