Chilled Cucumber Soup


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Cucumbers, 3, peeled
  • Plain yogurt, cups (12 oz/375 g)
  • Garlic, 1 clove, minced
  • Yellow onion, ½, coarsely chopped
  • White country bread, 1 large slice, crust removed, cubed
  • Chicken broth, ½ cup (4 fl oz/125 ml)
  • Fresh mint, 2 tablespoons chopped
  • Salt and freshly ground white pepper


  • Prepare the cucumbers

    Cut each cucumber in half lengthwise. Using a teaspoon, scoop out and discard the seeds. Roughly chop of the cucumbers. Finely chop the remaining half and reserve for garnish.

  • Purée the soup

    In a food processor or blender, combine the roughly chopped cucumbers, yogurt, garlic, onion, bread, broth, and 1 tablespoon of the mint. Process to a smooth purée. Season to taste with salt and white pepper.

  • Chill and serve the soup

    Transfer the soup to an airtight container and refrigerate for 2–8 hours. Ladle the soup into chilled bowls. Garnish with the reserved cucumber and the remaining 1 tablespoon mint and serve.