Chilled Cucumber Soup

This soup is a great dinner appetizer or fresh lunch dish. It’s also an interesting way to eat cucumbers.

Since this recipe calls for yogurt, there are several choices. If you eat dairy, you can use regular cow’s milk yogurt. If soy isn’t a problem, you can use soy yogurt. Or, you can use coconut milk yogurt or rice milk yogurt.

I used So Delicious Coconut Milk yogurt. I actually eat this yogurt a lot–it’s a super tasty alternative to milk and soy.

Ingredients (serves 2)

2 to 3 medium-large cucumbers, peeled and diced

1 cup cold water

1 cup plain yogurt

1 tablespoon dill

1/2 tablespoon lemon juice (optional)

1 cup nasturtium leaves and petals (optional – added as garnish)

For this recipe all you need to do is combine the ingredients in a food processor or blender until smooth. This is a cold soup, so make sure to chill it before serving.

Add the nasturtium leaves and/or flowers as a garnish. Here’s what a nasturtium plant looks like. Both flowers and leaves are edible and have a slightly spicy flavor that goes great in soups, salads, and stir fries. The plants are easy to grow, and are great companions: they repel pests like squash bugs, cucumber beetles, and caterpillars. I can verify this report, too: in my urban farm class this summer, we have a patch of squash in the back without surrounding nasturtium plants, and another patch a front plot with nasturtium. The ones in the back have a severe bug problem. I guess I’ll have to tell my teacher a way to get rid of them!


Tags: , ,

Categories: Main dish, Season: Summer, Side dish, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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