Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chilled Cucumber, Basil, and Mint Soup 3.0 (91) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions Puree sour cream, basil, mint, scallion, and water in a blender. Add cucumber. Pulse until just combined but still slightly chunky. 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. Print