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Now For Something Completely Different - Cucumber

In addition to all the zucchini I got last week (by the way the chocolate zucchini cake was good), I received a whole bunch of cucumbers. So yesterday I decided to make a batch of Amy's Chilled Cucumber soup, original recipe found on on the SlowTravel Talk Message Board . Warning, if you're not a premium member, you won't be able to access that forum.

Now I'm not a big fan of mint, so I left that out. Plus I like a little chunk, so I pureed the soup, but then threw back in about half a cucumber in a fine dice. Lastly, I didn't have time to get to the Lebanese market or Wholefoods for some good yogurt, so I used Stoneyfield Non Fat and combined it with some fat free sour cream too. Probably not as "tangy" but still delicious. Here's my version.

Cucumber Soup


  • 2 large cucumbers

  • 1 1/2 cups plain yogurt (If you can get the Total Greek Yogurt at Whole Foods or Trader Joe's, it makes all the difference)

  • 1/2 cup fat free sour cream

  • 1 teaspoon lime or lemon juice

  • 1 teaspoon honey

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon salt

  • tablespoons skim milk (optional)


  1. Peel the cucumbers, then cut in half lengthwise. Scoop out seeds and discard. Cut cucumber into slices.

  2. In a blender container or food processor, puree the cucumber until almost smooth. (I leave it a little chunky). Then, add the yogurt, lime/lemon juice, honey, cumin, and salt. Cover and blend or process until almost smooth. Blend in milk, if desired to thin out.
  3. Cover and chill 2 hours.

  4. Stir before serving.
  5. Makes 4 servings

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Other Thinks (2)


Oh, Kim. When Amy gets back from Italy I think she is going to have a few things to say about your changing her recipe and having the nerve to call it "Amy's Soup."

Shame on you.


Mo, you crack me up!!! Bring it on, Amy :D

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