Chilled Cucumber Soup

Preparation time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes plus chill time
Servings: 3-4


3-4 cloves of garlic, chopped
1 tsp kosher salt
6 cucumbers, peeled and seeded
2 yellow bell peppers, chopped with stems and seeds removed
4 scallions, chopped
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh mint, finely chopped
1 tbsp fresh dill, finely chopped
½ tsp paprika
¼ tsp black pepper
4 cups low-fat plain yogurt
3 tbsp extra-virgin olive oil
2 tsp white wine vinegar
2 tbsp chopped cucumber or fresh chives for garnish


  1. Sprinkle garlic with salt. Using the blade of your knife, scrape garlic and salt together on your cutting board to form a paste.
  2. Combine the garlic paste with remaining ingredients in a large bowl.
  3. Working in batches, purée ingredients in a blender until very smooth.
  4. Store soup in refrigerator until well chilled, at least 2 hours.
  5. Taste and adjust seasoning if necessary. Garnish with chives or cucumber.

*Adapted from Memorial Sloan Kettering Cancer Center