Cold Cucumber Soup

30 Jul
Cucumber Soup

Cucumber Soup

If your backyard garden has a surfeit of cucumbers, or if your local farmers market is selling beautiful cukes at a good price, consider making this refreshing, cold summer soup. I got this recipe from my dear friend Mandy Garver.  It’s very easy if you have a food processor.


3 large cucumbers
1 clove garlic, chopped
3 cups sour cream or plain Greek yogurt
3 cups parve “chicken” broth
3 Tbs. cider or red wine vinegar
1 tsp. salt (optional)
parsley or chives for garnish (optional)


Peel the cucumbers, quarter them and remove the seeds. Using the steel knife in a food processor, process the cucumbers and garlic by pulsing; the cucumbers should be chunky, not smooth. Add the broth, sour cream or Greek yogurt and vinegar, and salt if needed. Chill at least an hour before serving.

Serves 4


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