The first time I ate cold cucumber soup was back in the 1980’s with my Aunt Sophie at Krystiana and Mom’s Polish restaurant in Gramercy Park. Creating this recipe for Cool Cucumber and Mint Soup reminded me of her. She was refined, elegant, fashionable and loved New York. Sophie was Dads only sister. I remember her wonderful dining room with 50’s style Venetian murals on the walls. I remember Babcia (grandmother) cooking and Sophie hosting. Sophie loved eating out. After she retired, her boyfriend would bring her a bagel and coffee in the morning, followed by shopping and a restaurant lunch. Clearly, our family loves good food. My kids never had the chance to meet Dad, Sophie or Babcia. We are creating new food legacies to share with those we love and sharing them with you to inspire new traditions.

I am sure that the Cucumber soup I ate with Aunt Sophie was loaded with Sour Cream and homemade chicken stock. This new lower fat version uses Greek yogurt and fresh mint from the garden. I am not sure which I enjoyed more, the flavor of the soup or the memories of Aunt Sophie. This photo is Sophie in her 60’s on a Holland America Cruise.

The combination of cucumbers and yogurt is a classic Balkan and Middle Eastern pairing. This summer soup requires no cooking. You can serve it in a bowl or a frosted glass with a sprig of fresh mint.

Cool Cucumber and Mint Soup

Rating: 5

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 cups

Serving Size: 1 cup

Calories per serving: 250

Fat per serving: 18.1g

Nutrition Facts:
Serving size 323g, Calories 250, calories from fat 163, total fat 18.1g, saturated fat 2.9g, cholesterol 5mg, sodium 42mg, total carbohydrates 13.4g, dietary fiber 2.9g, sugars 6.6g, protein 13.1g, vitamin A 26%, vitamin C 355, calcium 14%, iron 16%
Nutrition Grade: B
Good Points: Very low in cholesterol, very low in sodium, high in manganese, high in vitamin A, high in Vitamin C


  • 1 large cucumber
  • 1/4 cup of walnut pieces, lightly toasted
  • 1 large cucumber
  • 1/4 cup of walnut pieces, lightly toasted
  • 1 clove of garlic, minced
  • 1 tbsp. of olive oil
  • 2 tbsps. of water
  • Juice from one large lemon
  • 3/4 cups of thick Greek yogurt
  • 1/4 cup of fresh parsley, chopped
  • 1/4 cup of fresh mint leaves, chopped


  1. Peel the cucumber, slice it in half lengthwise and scoop out the seeds with a small spoon. Discard the seeds.
  2. Cut the cucumber into small chunks and add to a Vita-Mix or heavy duty blender.
  3. Add the garlic, walnuts, parsley and pulse until smooth.
  4. Add the olive oil, water, lemon juice and mint. Pulse until well blended.
  5. Fold in the Greek yogurt and pulse 15 seconds at a time until blended in.
  6. Pour into a large bowl and chill in the refrigerator for 20 minutes prior to serving.
  7. Serve with chopped walnuts, a dollop of Greek yogurt, fresh mint and fresh mint leaves.
  8. Add salt and pepper to taste.
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