Cucumber Yogurt Soup

I know I said I love Greek salad. But I can only eat so much, and then I don’t know what to do with all of my farm share cucumbers, and I am not quite adventurous enough yet to make my own pickles.

In a panicked search for quick, no-cook dinner party fare, I stumbled upon this startlingly simple recipe at Ulterior Epicure. If you serve it as a first course, be forewarned: it is delicious enough to distract your guests from saving room for the rest of the meal!

Serves: 6

Prep time: 5 minutes

Adapted from Ulterior Epicure


  • three large cucumbers
  • 2 cups yogurt
  • dijon mustard
  • lemon juice
  • salt
  • cumin
  • pimenton (smokey Spanish paprika)


  1. Peel the cucumbers.
  2. Cut each cucumber in half twice lengthwise so it is in large quarters, then chop each quarter at 1/2-1 inch intervals.
  3. Throw the cucumbers in the blender with the yogurt.
  4. Add 1 1/2 teaspoon dijon mustard and 1/2 teaspoon of fresh lemon juice.
  5. Add 2 teaspoons of cumin, 1 teaspoon of salt, and 1 teaspoon pimenton.
  6. Blend thoroughly (about two minutes) until the cucumbers are completely pureed.
  7. Chill soup (covered) in the fridge for at least an hour.
  8. If you are serving the soup in individual portions, top each helping with a spoon of creme fraiche (or yogurt or sour cream) and springs or dill or finely chopped chives. Enjoy!

Looking for a different soup? Gazpacho and chilled watermelon soup are also wonderfully refreshing in the summer.