Cucumber Soup

Cucumber soup is a refreshing starter to a summer meal. It’s quick, healthy and delicious all in one cup.


Yield: 2 quarts
  • 4 large cucumbers, seeded and chopped
  • 2 serrano peppers, seeded and chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 C packed fresh mint leaves
  • 1/2 C plain greek yogurt
  • 1 C buttermilk
  • 2 T white champagne vinegar
  • 2 1/2 tsp sea salt
  • 1 tsp white ground pepper
  • 1 1/2 tsp ground coriander
  • sliced almonds for garnish
  • 1 - 2 C watermelon or strawberries chopped into tiny pieces for garnish
  • extra fresh mint leaves for garnish
  • good olive oil to drizzle for garnish


Step 1

Combine all ingredients (except almonds, watermelon and extra mint) in Vitamix and puree until smooth.

Step 2

Pour into a bowl or cup, drizzle with olive oil and garnish with sliced almonds, 1 tsp watermelon bits or strawberries, and mint. 

Step 3

Serve cold or room temperature. Store in refrigerator for up to 3 days.


Short Cut: Make a day ahead of time and store in refrigerator. Add a handful of ice cubes and blend until smooth just before serving.

Think Out of the Ice Box: Throw in some shrimp and make it a meal.