There are many ways to make cold cucumber soup. Ours is incredibly simple and has a little kick from the hot pepper. It’s a great combination of flavors.


  • 6 cucumbers, peeled and seeds removed, coarsely chopped
  • 1 cup plain yogurt
  • 1/4 cup veggie broth – either cubes dissolved or in the carton
  • 1 tsp. olive oil
  • 1 tsp. sriracha hot chili sauce (or 1/4 tsp. cayenne pepper)
  • 1 tsp. rice wine vinegar
  • 1 tsp. chopped parsley or cilantro
  • salt and pepper to taste


  1. After peeling the cucumbers and removing the seeds, coarsely chop.
  2. In a large blender or food processor, combine all ingredients and blend until smooth.
  3. Can eat immediately or, if preferred, chill in the refrigerator.
  4. Add salt and pepper to taste.

Serve the soup in bowl with cucumber slices as garnish.
A great summer soup.

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