• 2 medium cucumbers
  • 1 cup buttermilk
  • 1/4 cup minced parsley
  • 2 teaspoons snipped chives
  • 1 1/2 teaspoons minced dill or 1/2 teaspoon dried dill
  • 6 mint leaves or 1/4 teaspoon dried mint
  • 1/4 teaspoon minced tarragon or pinch of dried tarragon
  • 2 teaspoons lemon juice
  • 1 1/2 cups yogurt


If the cucumbers have been waxed, peel them. Cut in half lengthwise and scoop out the seeds. Cut the flesh into chunks. Place the cucumbers, buttermilk, parsley, chives, dill, mint, tarragon and lemon juice in a blender. Blend at high speed for 10 to 15 seconds or until finely chopped. Transfer to a bowl. Whisk in yogurt and chill before serving. Serves 4

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Submitted 6/13/05.
Source: Cooking With Healthful Herbs
Submitted By: Linda Wilson
Cool Cucumber Soup