This would be a perfect recipe for a sweltering hot day— super easy to make, and best of all, you don’t have to touch your stove. Also, you can make a large batch, and keep it in the fridge for a few days. This seems like the summer counterpart to pickle soup.
I first had cucumber soup at the Bronx Bar in Detroit— back when it was still a dark, smokey watering hole. It was a hot summer night, and I had resigned myself to hot, greasy french fries for a snack. Then I noticed the menu on the dry erase board, which had cucumber soup— along with the usual bar offerings. The first sip was wonderful— cool, gently crisp, and full of that distinct cucumber flavor.
When making this recipe, you can make more or less soup by remembering this ratio: 1 cucumber to a half cup of yogurt. Also, I included vegetable stock, because I had some extra. If you want a thicker, more yogurt-like soup, I would leave the stock out.
I used mint for the vegetarian version, and dill for the vegan version— but you can use whichever herb you prefer. I’ve also seen recipes that use basil and I considered using chives. The measurements are for fresh herbs, though— don’t try using a half cup of dried dill!
2 cucumbers, peeled and seeded
1/2 sweet onion, chopped
1/2 cup fresh mint
1 cup vegetable broth or stock, chilled
1 cup plain yogurt
salt and pepper to taste
- Wash the herbs and cucumbers, and pat or spin dry.
- Peel the cukes, then scoop out the seeds with a spoon.
- Pull the leaves off the herbs.
- Add the chopped cucumbers, onion, herbs, veggie stock and yogurt to a blender. Blend until creamy and smooth.
- Remember to taste it, to see if you need to add salt and pepper.
- Pour into a bowl and let chill for at least four hours before eating.