Return to Content

Cucumber Soup

Yankee Plus Dec 2015


Cucumber Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Lovely for lunch on a sultry summer day.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup walnuts
  • 2 cucumbers, peeled, seeded, and chopped
  • 2 cloves garlic
  • 3 tablespoons dry white wine
  • 2 cups yogurt
  • 1/2 cup milk
  • 2 cucumbers, peeled, seeded, and chopped
  • Salt and pepper
  • Chopped walnuts or dill


Puree walnuts, garlic, and wine in blender. Combine yogurt and milk in bowl and stir in pureed nut mixture. Add cucumbers. Thin with additional milk to desired consistency, then season with salt and pepper to taste. Chill thoroughly. Garnish with chopped nuts or dill.
Updated Monday, September 17th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111