Chilled Cucumber Soup

It’s summer; Michelle shared some recipes which are great for the summer heat in the South Arm Community Center’s Older Adults Community Kitchen.


This Chilled Cucumber Soup is very refreshing and filing too due to the Greek yogurt component.


  • 2 cups Greek yogurt
  • 1 cup vegetable broth
  • 2 English cucumbers
  • 4 green onions
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons fresh lemon juice
  • salt and pepper to taste


Source: from


IMG_4301In a large bowl, combine Greek yogurt and  vegetable broth; set aside.
IMG_4298In a food processor/blender, puree diced English cucumber, chopped green onions, chopped fresh dill and chopped fresh parsley.

If you like your soup chunky, puree only half of the English cucumber and green onions; leaving the other half for the chunky bits.

IMG_4320Add the blended cucumber mixture, fresh lemon juice, salt and pepper to taste, to the yogurt mixture; whisk to combine.

If you like chunky soup, you can stir in the remaining half of the peeled, diced English cucumber and chopped green onions.

Refrigerate for 1 hour.

Garnish each serving with chopped dill and croutons.

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