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.


  • 1 cup sour cream

  • ½ cup fresh basil

  • ½ cup fresh mint

  • ¼ cup sliced scallion

  • 1 cup water

  • 1 English cucumber, peeled, seeds removed, and chopped

  • 1 tablespoon fresh lemon juice

  • ½ 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.

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