Cold Soup for a Hot Summer Day

Normally when I am checking out a recipe, I am looking for something that I think my whole family will enjoy.  Even though I love to cook, I don’t want to be a short-order chef.  I do make little modifications here and there; for example, I usually “deconstruct” a salad for my kids.  They seem to be more willing to try new things if they can see them separately.  So, it’s more of a Cobb-style presentation for the kids, and a regular tossed-style for me and my husband.

But sometimes I want to make something that is just for me.  I get inspired by something, and I just have to go for it.  That’s where today’s post comes from.  I saw a delicious-looking cucumber herb buttermilk soup recipe posted on one of my favorite blogs, sassy radish.  I took one look at that soup and thought, “Man, that would be a fabulous lunch.”  It looked simple and fast, something I could easily whip up for myself while still doling out the peanut butter & jellies for the little guys.  I decided to use the sassy radish recipe more as an inspiration, and instead use whatever stuff I had hanging around my fridge.  I had just read about “spur-of-the moment vegetable soup” in Dorie Greenspan‘s cookbook Around My French Table–her take on the classic “stone soup” fable.  And with both of these ideas in mind, I set out to make a lunch just for me.

Last Saturday seemed like the perfect day to try it.  It was pretty hot out, and a nice cool soup felt like just the right thing for lunch.  I ate it with a whole-wheat pita and a glass of iced tea.  I encourage you to modify this recipe to use up whatever you have hanging around in your fridge.  If you don’t keep plain yogurt around (like I do), try using sour cream.  You can switch up the herbs and veggies too, but I highly encourage you to use cucumber as the base.  It really adds a distinct freshness that other vegetables just don’t have.

Quick & Cool Veggie Soup (inspired by sassy radish)

  • 6 ounces plain yogurt
  • 1/8 teaspoon curry powder
  • 2 Tablespoons milk
  • salt to taste
  • 1 small piece of celery (about 5-inches long), roughly chopped
  • 1/4 of a green bell pepper, seeded & roughly chopped
  • 1 small cucumber, peeled/seeded & roughly chopped
  • 1 Tablespoon mint leaves
  • 1 Tablespoon cilantro leaves
  • 1 Tablespoon chives
  1. Blend all ingredients together (I like to use an immersion blender).
  2. Adjust seasoning if necessary.

Serves 1

Time: 10 minutes


10 thoughts on “Cold Soup for a Hot Summer Day

  1. Just tried to explain this recipe to Steve, and we got into a discussion around the fact that this recipe isn’t cooked, and could it still be called a soup. One of us thinks that soups must be cooked.

  2. I don’t think something has to be cooked in order to be considered a soup. There are plenty of cold soups out there–gazpacho for example–as well as fruit soups that are served as a dessert.

  3. Here is another variation (that I might even like more than the original):
    6 oz. plain yogurt
    1 small cucumber, seeds removed (leave the peel on) and cut into chunks
    1/2 Granny Smith apple, peel and core removed and cut into chunks
    2 peppadew peppers
    1 oz. goat cheese
    Blend everything together. Add salt to taste. Enjoy!


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