Tag Archives: cold soup

cold cucumber soup

There comes a point in the growing season when you can hardly give away your produce fast enough. It doesn’t seem to happen to me, but luckily I was the recipient of seven large cucumbers from a friend who had too many. What do you do with seven cucumbers?! I started googling cold cucumber soup and found endless versions of it. I chose this one.img_4982


  • 5 cucumbers
  • 1/2 cup chopped parsley
  • 6 scallions chopped (I used red onion)
  • 2 T chopped, fresh dill (I didn’t have any so I skipped it)
  • 1/4 cup fresh lemon juice (I used lime since I always have it on hand for G&Ts)
  • 1 quart buttermilk & 1 pint yogurt (I mixed yogurt with skim milk since I didn’t have buttermilk)
  • salt and pepper to taste

Peel cucumbers, cut them in half, scrape out the seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water. Chop the cucumbers coarsely and put in the blender along with parsley, scallions, dill, lemon juice, buttermilk and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

It doesn’t look very pretty but it tasted delicious. Really fresh and tangy and quick!




It’s August and tomatoes are plentiful. Perfect time for gazpacho. I usually just throw things in the blender when I make this delicious cold soup but decided to look up some recipes for our readers!

I started with Ina Garten’s gazpacho but was surprised by the quantity of olive oil and vinegar (1/2 cup each) so I moved on to the NYTimes recipe. This recipe had no peppers, less vinegar but just as much olive oil — and you strain it at the end. I had never done that but tried it with this batch. I also included the gazpacho recipe from Epicurious which is a reasonable hybrid of Ina Garten and the NYTimes.

The bottom line is you really can’t go wrong! Throw some ripe tomatoes in a blender, add some cucumbers and maybe peppers, garlic, salt, oil, vinegar and some tomato juice. Blend until smooth, season to taste, chill several hours. You can top it with sour cream or croutons or fresh herbs. Perfect for an August lunch.