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.

Martha Stewart Living, June 2009

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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Reviews (2)

91 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 32
  • 2 star values: 27
  • 1 star values: 5
Rating: 2 stars
08/14/2019
Was very easy to make, but whole family felt is was underwhelming.
Rating: Unrated
07/16/2010
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?
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