Cucumber Soup

This chilled soup is delicious on a hot summer day.

Yield 4-6 servings
Time 1 hour 10 minutes
  • knife
  • spoon
  • grater
  • bowl with lid
  • wooden spoon
  • 2-3 medium cucumbers, trimmed and peeled*
  • 2 c yogurt
  • 2 c water
  • 1 T fresh dill
  • 1 T maple or agave syrup (optional)
  • small clove garlic, minced
  • ½ – 1 t salt
  • garnish: fresh herbs (e.g., mint, chives), minced
Directions Cut the cucumbers in half lengthwise and scoop out the seeds.

Grate the cucumbers into the bowl – you should have about 4 cups.

Stir in everything else but the garnish.

Cover and chill for at least an hour.

Ladle into bowls, top with herbs, and serve.


* Cucumbers are often peeled because their skin is waxed for storage and/or because the skin is bitter. If you’re using garden cucumbers, you don’t need to worry about the former, but you should taste a slice to determine whether the skin is bitter and you need to peel. Whenever possible, it’s better not to peel cucumbers (and most other fruit and veggies) because nutrients tend to be concentrated in the skin.

Adapted from Molly Katzen’s New Moosewood Cookbook, in which it’s called “Chilled Cucumber-Yogurt Soup” – read my review.

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Vegan cucumber soup