Cucumber Soup

Cucumbers are in season starting in late May and typically are available throughout the summer and early fall. Cucumbers are great for staying hydrated and cool.

Servings: 3-4
Active time: 15 minutes | Inactive time: 1-2 hours


  • 1 medium local cucumber
  • 8 ounces nonfat plain yogurt
  • 1/2 cup milk
  • 1 teaspoon dill, roughly chopped
  • 1/4 teaspoon garlic salt
  • 2 teaspoon lemon juice
  • 1/8 teaspoon ground black pepper


  1. Wash and peel the cucumber. Cut it in half, reserving one half. Chop the other half of the cucumber into small cubes.
  2. Whisk yogurt and milk together in a bowl.
  3. Add in the dill, garlic salt, lemon juice, and pepper. Add the small cucumber pieces to the mixture.
  4. Refrigerate the cucumber soup for 1 to 2 hours before serving.
  5. Cut the remaining half of the cucumber into slices to eat with your soup.

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