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June 25, 2012 / Food Follower

Cold Cucumber Soup

My grandmother introduced me to this perfect summer soup. It’s cold, refreshing, tastes a little like vichyssoise (leak and potato soup), and best yet, it’s easy to make! Here is my grandmother’s recipe:


  • 2 tbsp butter (I actually use olive oil to make it healthier)
  • 1 diced yellow onion
  • 2 cups diced English cucumber (peeled)
  • 2 small diced yukon gold potatoes
  • 1 sprig dill
  • 2 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp chopped chives or chopped dill (optional)
  • 1/2 cup plain yogurt (optional)
  • Directions
    1) Melt butter or heat olive oil in a large pot. Drop onions in and cook until transparent.
    2) Add chicken broth, cucumber, potatoes, dill (keep whole), and salt and pepper.
    3) Cook for 15-20 minutes.
    4) Fish out the dill, and purée cucumber and potato mixture in a blender until the soup has a smooth consistency.
    5) Chill soup in the refrigerator for a few hours. Serve cold. Optional: mix in yogurt and add chopped chives or dill to each bowl.



    Leave a Comment
    1. Lauren / Jun 25 2012 11:48 am

      Looks perfect for a hot summer day!

    2. Susan T's Kitchen / Jun 25 2012 1:56 pm

      I will have to try this soup! Looks yummy!

      • Food Follower / Jun 25 2012 4:38 pm

        It is really good! One thing I had to update on the recipe: my grandmother uses English cucumbers (the long ones). Let me know how it goes.

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