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Cold Cucumber Soup For Summertime


Cucumbers are currently in abundance at the farmer’s market and in stores. Rather than throw them on a salad, why not use them to make a cool and creamy soup? Simply deseed them and use them as a principal ingredient in your make-ahead summertime soup recipe.

Cool Cucumber-Herb Soup Recipe

(Best if made the night before serving)

Serves up to 5


  • 3 large English cucumbers, skin-on, de-seeded, and chopped
  • 1 ½ cups plain Greek yogurt (plus extra for garnish)
  • 2 Tbsp. fresh squeezed lemon juice
  • 1 clove garlic, minced
  • 1 small shallot, chopped
  • 2 Tbsp. fresh tarragon leaves,
  • ¼ cup flat or curly-leaf parsley
  • ¼ cup olive oil or 1/8 olive oil plus 1/8 lemon infused olive oil (plus extra for serving)
  • Salt & pepper to taste
  • Fresh chopped dill (for garnish)


Combine the diced cucumber, Greek yogurt, lemon juice, garlic, shallot, tarragon, parsley, and the oils in a blender and blend until smooth. Season with salt and pepper. Refrigerate overnight. Serve cold with a dollop of Greek yogurt, a drizzle of lemon infused olive oil, and some chopped fresh dill.

Did You Know?

Cucumbers are actually a fruit – not a vegetable! They are a good source of phytonutrients, meaning they contain plant chemicals with protective or disease preventative properties. A raw cucumber is 95% water and a whole one is just about 16 calories. So, cucumbers are truly AMAZING!

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