cucumber soup

Yes – it doesn’t seem the right time for soup – but, this chilled soup is refreshing and does the trick.

I know that some people may say that it is not Paleo – and, they would be correct. This is more Primal in nature.  But, for those of us who can tolerate dairy – this is a perfect summertime compliment to your main course – or as a light lunch on its own.

Here is the recipe…

Chilled Cucumber and Yogurt Soup

Makes 6 servings

4 cups plain yogurt (you can use low fat)*

1/3 cup olive oil

2 tsp. sesame oil

2 Tbsp. balsamic vinegar

4 Tbsp. cold water

2 – 3 cucumbers (~ 12 ounces) peeled, seeded, and chopped

3 scallions, the whites and part of the greens finely chopped

1 tsp. salt

½ tsp. pepper

2 tsp. ground cumin

2 tsp. chopped dill

2 Tbsp. toasted walnuts, chopped


  1. Place the yogurt in a blender, and then add the olive oil, sesame oil, balsamic vinegar, water, HALF of the chopped cucumbers, the scallions, salt, pepper, cumin and dill.
  2. Puree the mixture and then pour into a bowl.
  3. Stir in remaining cucumbers. Refrigerate for at least 1 hour.
  4. To serve, sprinkle with the walnuts and a sprig of dill.

*This recipe does NOT use Greek-style yogurt.  If you do use Greek-style yogurt you will need to add more water (~ 1/3 cup) to make the consistency more ‘souplike’


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