Photo: Jennifer Davick; Styling: Amy Burke
Total Time
4 Hours 20 Mins
Makes about 2 qt.

English, or hothouse, cucumbers have thin skins, few seeds, and mild flavor. English cucumbers are sold wrapped in plastic, rather than coated in wax.

How to Make It

Step 1

Process chicken broth, green onions, vinegar, salt, pepper, and half of chopped cucumbers in a food processor until smooth, stopping to scrape down sides.

Step 2

Add yogurt, and pulse until blended. Pour into a large bowl; stir in remaining chopped cucumbers. Cover and chill 4 to 24 hours. Season with salt to taste just before serving. Garnish, if desired.

Step 3

*Plain low-fat yogurt may be substituted. Decrease chicken broth to 1/2 cup.

Ratings & Reviews

patpkzart's Review

August 24, 2010
Loved this recipe! Quick, easy, refreshing. When I made it, I made it in the food processor, but forgot to save some of the chopped cucumber. As a result, the soup was smoother, but excellent. I think that this would also be good to make in a blender if you didn't have a food processor.