Chilled Cucumber Soup with Mint

  • Yield: 4 servings


3large cucumbers, peeled
1cup plain whole-milk yogurt
1 1/2tablespoons extra-virgin olive oil
2teaspoons red wine vinegar
1tablespoon chopped fresh mint
1clove garlic, peeled
1 1/2teaspoons coarse sea salt or kosher salt
Freshly milled black pepper


  1. Halve the cucumbers lengthwise. Scoop out their seeds with a spoon and discard. Coarsely chop the cucumber and transfer to a blender.
  2. Add the yogurt, olive oil, vinegar, mint, garlic and salt and blend until smooth. Season with a little black pepper. Chill until ready to serve.

Reprinted with permission from the publisher, Harper Collins, from Fresh Food Fast by Peter Berley. Copyright 2013.