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Cold Cucumber Soup: Tart, Tangy, Tingly

User Rating 4 Star Rating (1 Review)


Chilled Cucumber Soup

Chilled Cucumber Soup

copyright Kevin D Weeks

I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time.

Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish.(Larger image.) Serves 2.

Prep Time: 20 minutes

Total Time: 20 minutes


  • 2 10-inch cucumbers; peeled, seeded, and chopped
  • 1 cup buttermilk
  • 1/2 cup plain yogurt
  • 1 Tbsp. fresh lime juice
  • 1 sm. shallot; finely chopped
  • 1 Tbsp. fresh mint; finely chopped
  • 1/2 tsp. curry powder
  • Salt to taste
  • 1/4 tsp. ground white pepper


1. Place cucumbers, scallions, mint, and lime juice in a food processor.

2. Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.

3. Scrape down sides and add remaining ingredients and process another minute.

4. Taste and adjust seasonings.

5. Chill for at least 4 hours. Taste and adjust seasonings again before serving.

User Reviews

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 4 out of 5
Cold Cucumber Soup, Member foodiesleuth

I have tried a slightly different variation of this creamy cold soup and found it delicious, in fact, although I like gazpacho, I prefer this one. I like your addition of mint and will definitely try it next time!

2 out of 2 people found this helpful.

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