For the dill, lemon recipe, use 4 cups plain yogurt, 1 tbsp. lemon juice and 3 tbsp. of dill; but do try this one also, it is wonderful.


  • 1 large English cucumber, peeled and sliced
  • 2 cups plain yogurt
  • 2 cups peach yogurt
  • 2 cups chicken stock, chilled
  • 2 tbsp. minced green onions
  • 3 tbsp. minced fresh mint
  • salt and freshly ground peper to taste
  • fresh mint leaves for garnish


Whirl all of the ingredients together in a blender or food processor in batches until pureed. Stir together in a large bowl. Cover with plastic wrap and refrigerate until ready to serve, at least 3-4 hours.

This soup may be made 24 hours in advance and refrigerated. Garnish with fresh mint leaves. Makes 10-12 servings.

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Submitted 6/13/05.
Source: Boscawen Inn, Lunenburg, Nova Scotia
Submitted By: J T
Cold Cucumber Soup