Cucumber Soup

Laurie Wolf

cucumber soup

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Makes 8 servings

1 medium cucumber, peeled, seeded, and chopped

2 scallions, chopped

2 Tablespoons lemon juice

3 Tablespoons fresh dill, chopped

3 Tablespoons fresh parsley

1/2 cup plain yogurt

Salt and pepper


1. Prepare the garnish. Finely chop 1/4 cup cucumber, the avocado, and a tablespoon of scallion, dill, and parsley. Toss with a teaspoon of lemon juice and set aside.

2. In a blender, combine remaining ingredients. Blend until smooth and chill for 1 hour. Salt and pepper to taste.

3. Divide the soup among the shot glasses. Garnish with the reserved mixture.