If you have followed me for a while you know I love soup: hot or cold.

There is a soup vendor at our local farmers market: each week there are 6-10 different kinds of soup! A month ago she had a delicious cucumber cream soup. Yes, the ingredients are listed but no, not the recipe.

For years I have made the Cucumber Watercress soup from an old, old copy of the New York Times Cookbook. It is delicious but requires cooking and it can be tricky to find watercress.

So I looked around and here is a new one for you!

Recipe type: Cold Soup
Serves: 6 servings
  • 2 large European cucumbers (2¼ pounds), halved and seeded
  • 1½ cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1 garlic clove
  • ⅓ cup loosely packed dill
  • ¼ cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • ¼ cup olive oil, plus more for drizzling
  1. Combine ALL ingredients in a blender or Cuisinart.
  2. Blend until smooth.
  3. When serving, add some finely chopped cucumber and/or red onion bits.

This IS a bit tart… so much so that I used regular plain yogurt the second time around. For me, it was better. But you decide!