Recipe: Chilled Cucumber Mint Soup

6 Nov

Chilled Cucumber Mint Soup

Total prep time: 20 minutes (plus chilling)


  • image3 cucumbers (3 pounds total), peeled, seeded and coarsely sliced
  • 1 cup (loose) mint leaves
  • 5 cloves garlic, peeled
  • 2 cups yogurt
  • 3 tablespoons virgin olive oil
  • 3 tablespoons cider vinegar
  • 2 1/2 teaspoons salt
  • 12 drops Tabasco sauce


  1. imagePlace the sliced cucumbers in the bowl of a food processor or blender with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
  2. Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
  3. Stir before serving.

Courtesy of  Jacques Pepin


A co-worker who’s always trying new recipes sent this around this summer. I was surprised at how tasty this was. I used Frank’s RedHot Hot Sauce instead of Tobasco, for my own preferences. The hot sauce is the perfect kick this soup needs. And it also works as a light salad dressing.

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