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Cold Cucumber Soup


  • 6 lbs cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped
  • 2 yellow bell peppers, stems and seeds removed, coarsely chopped
  • 4 green onions, chopped
  • 1 jalapeño pepper, minced
  • 2 Tbsp fresh cilantro, finely chopped
  • 1 Tbsp fresh mint, finely chopped
  • 1 Tbsp fresh dill, finely chopped
  • 3-4 garlic cloves, mashed to a paste with
  • 1 tsp salt
  • ½ tsp paprika
  • ¼ tsp black pepper
  • ½ tsp cayenne pepper
  • 4 cups low fat plain yogurt
  • 3 Tbsp extra-virgin olive oil
  • 2 tsp white wine vinegar
  • 2 Tbsp fresh chives, minced


  1. Combine the cucumbers, bell peppers, green onions, jalapeño, cilantro, mint, dill, garlic, black pepper, paprika, cayenne, yogurt, olive oil, and white wine vinegar in a large bowl.
  2. Working in batches, puree the ingredients in a blender until very smooth.
  3. Transfer the soup to the refrigerator until well chilled, at least 2 hours
  4. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with minced chives.

Source: BWH Food Service
Servings: 10
Serving size: 1 cup

cucumber soup label


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