Chilled Cucumber-Yogurt Soup

The refreshingly cool cucumber flavor in this soup is complemented by tangy yogurt, fresh cilantro, jalapeños, garlic and lemon. A sprinkling of sweet red pepper and a drizzle of good olive oil finish it off perfectly, and, because there’s no cooking involved it takes just a few minutes to put together. Serve as a light first course or along with a sandwich for lunch.

Chilled Cucumber-Yogurt Soup

Chilled Cucumber-Yogurt Soup

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A creamy puree of cucumbers, tangy yogurt, fresh cilantro, garlic, jalapeno peppers and lemon – perfect as a first course for dinner or lunch.


  • 6 cups cucumber, peeled, seeded, roughly chopped
  • 2 medium jalapeño peppers, seeded and chopped
  • 2/3 cup fresh cilantro, leaves and stems, chopped
  • 2 cloves garlic
  • 2 cups plain yogurt
  • 1/4 cup heavy cream
  • 3 tablespoons freshly squeezed lemon juice
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 1/4 cup red bell pepper, cut into 1/4-inch dice


  • Place the cucumbers, jalapeños, cilantro, garlic, yogurt, cream, lemon juice, 1 teaspoon salt and a few grinds of black pepper in a blender or food processor. Purée until smooth, taste and adjust the seasoning as needed.
  • Pour the soup into 6 serving bowls and refrigerate for 1 hour. Just before serving, garnish each bowl with the red bell pepper and a drizzle of olive oil.

Tips for Making This Recipe

Recipe Notes:

The naturally sweet flavor of English and Kirby (pickling) cucumbers make them a good choice for this soup. Also, because they have such small seeds, you don’t need to be as vigilant about removing them. Use 3 to 4 English cukes or about 12 Kirbys to equal the 6 cups chopped.
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