Cold Cucumber Soup

4.00 avg. rating (80% score) - 2 votes

Cold Cucumber Soup

Yield: Makes 6 servings.


  • 3 cups plain yogurt
  • 1/2 cup heavy cream
  • 1 hard-cooked egg, minced
  • 1 cucumber, peeled, seeded, and minced
  • 1/4 cup minced scallions
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon fresh parsley
  • 1 teaspoon fresh dill


Beat yogurt and cream together, then add other ingredients and blend in a food processor or blender until creamy. Chill overnight or up to 24 hours. Beat again just before serving, and garnish with additional fresh chopped parsley or dill.
  • Anonymous

    This is a tasty recipe but you might include a note that over-processing in a food processor can cause the cream to separate. (Trying to become butter?) It happened to me.

  • This was excellent! It’s the first time I ever made a cold soup and I’ll make this one again. My husband couldn’t get enough of it.


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