Yogurt-Cucumber Soup

Imagine making a soup from scratch in under 15 minutes! That’s all the time it will take to whip up this concoction to serve with a beautiful garnish as part of a lunch or dinner.


Serving size

1 serving


4 serving

Prep time: 15min
Cook time: -
Total: 15min


2 cloves garlic, coarsely chopped

¼ medium (27g) red onion, coarsely chopped

½ small (59g) green bell pepper, coarsely chopped

1 handful assorted herbs (dill, parsley, mint, basil), fresh

2 medium (402g) cucumbers, peeled and cubed (¼ inch wide)

1 cup (235 ml) water, divided

2 cups (475 ml) whole milk yogurt or low-fat yogurt

¼ teaspoon black or white pepper, freshly ground to taste

½ teaspoon sea salt (optional)

edible flower petals (pansy, geranium, nasturtium, borage) for garnish (optional)

Nutrition Info

Makes: 4 serving  Serving size: 1 serving




4 g

Saturated Fat

3 g

Trans Fat

<1 g


16 mg


10 g


8 g


1 g


5 g


61 mg


173 mg


143 mg


367 mg


  1. Place the chopped garlic, onion, and bell pepper into a blender or, if using an immersion blender, into a large bowl with tall sides.
  2. Snip the herb leaves and set aside.
  3. Scoop half the cubed cucumber into the blender or bowl and most of the herbs (reserve some for garnish).
  4. Add a ½ cup of the water. Blend until well combined.
  5. Add the yogurt and blend until smooth. Note: if you use Greek yogurt, you will need to add more water to get to a desired consistency.
  6. Season to taste with salt (if using), and pepper. Pour soup in a large serving bowl.
  7. Add the remaining diced cucumbers to the soup.
  8. Add 8 ice cubes and refrigerate.
  9. Serve in bowls and garnish with edible flowers and remaining fresh herbs.


Recipe contributed by FamilyCook Productions

Grow your own edible flowers in pots – the tastiest edible flowers are nasturtium and borage. Add to soups and salads all spring and summer long.