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Chilled Cucumber, Basil, and Mint Soup


Flecks of herbs, a squeeze of lemon juice, and a dash of hot sauce add zing to the cool cucumber in this no-cook soup.

  • Servings: 4

Source: Martha Stewart Living, June 2009


  • 1 cup sour cream
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 1/4 cup sliced scallion
  • 1 cup water
  • 1 English cucumber, peeled, seeds removed, and chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce, such as Tabasco
  • Salt
  • Optional: Thin cucumber slices


  1. Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky.

  2. Stir in lemon juice and hot sauce, and season with salt. Chill soup at least 3 hours (soup is best served the same day). Top each serving with thin cucumber slices if desired.

Reviews Add a comment

  • livinginfrance
    16 JUL, 2010
    This soup is very easy and fast to prepare, delicious and refreshing. I made it using natural yogurt instead of sour cream, as iI felt sour cream would make the soup too heavy, especially in hot weather. I added a couple of tablespoons of cr?