Recipe: Cucumber-Yogurt Soup

Ideal for both parties or solo servings, it takes almost no effort to whip up, and will keep in the fridge for at least three days, gaining a more complex and harmoniously melded flavor in time. The balance between creamy, soothing yogurt and the sharp punch of horseradish makes each bowlful much more exciting than the pale appearance might let on.


  • 3 pounds cucumbers (about 4 medium cucumbers)
  • 1/4 cup shelled hemp seeds
  • 1 clove garlic
  • 2 cups plain, unsweetened vegan yogurt
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 to 1 teaspoon salt
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon ground white pepper
  • 1/2 cup chopped fresh chives
  • 1/2 cup chopped fresh dill
  • 1 cup vegetable stock
  • 2 medium tomatoes, seeded and diced


Peel and slice the cucumbers in half, removing watery seeds if necessary. Finely dice one cucumber, and set aside.

Chop the remaining cukes into medium-size chunks, and toss them into your blender, along with hemp, garlic, “yogurt,” vinegar, olive oil, salt (starting with the lesser amount), horseradish, and pepper.

Thoroughly puree until completely smooth. If using a low-powered blender, be patient and give it plenty of time to break down the seeds, straining if necessary.

Add in the chopped herbs, and slowly begin to blend again. Incorporate the stock slowly while the motor runs, until it reaches your desired consistency.  You could also keep it very thick, omitting the stock, to serve it as a dip.

Give it a taste, adding more salt if needed.

Stir in the reserved diced cucumber by hand, in addition to the seeded and diced tomatoes. Serve immediately or chill for up to three days. For best flavor, chill for at least three hours before enjoying. Stir in additional stock after chilling if needed, as it does tend to thicken as it sits.

Makes 6–7 cups

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