Cold Cucumber Soup

By on 12-16-2012 in Soups / Chili


  • 1 small English cucumber, washed & seeded
  • 2 Tablespoons chopped chives (or green onion)
  • 2 Tablespoons fresh mint, chopped
  • 2 Tablespoons fresh parsley, washed and chopped (or cilantro)
  • 1 cup organic milk
  • 1/2 cup sour cream
  • 1/2 cup yogurt
  • salt and pepper

optional garnish:

  • yogurt
  • sliced cucumber
  • chives
  1. In a food processor or blender, puree cucumber and fresh herbs with a splash of the milk.
  2. Add remainder of milk and sour cream and blend until fairly smooth.
  3. Stir in yogurt; season with salt and pepper.
  4. Chill for at least one hour before serving.

Make Ahead: Soup may keep, well covered, for up to 2 days.