Cold Thai Cucumber Mint Soup | Virtually Homemade: Cold Thai Cucumber Mint Soup

Tuesday, July 19, 2011

Cold Thai Cucumber Mint Soup

Although they aren’t packed with flavor, cucumbers overflow with crunchy texture and lush succulence.  Sliced and simply sprinkled with salt, added to green salads or dipped into hummus, this vegetable is versatile and satisfying.

Summer is my favorite season to munch on refreshing cucumbers.  The local farmer’s market is overflowing with the organic Kirby varietal.  Used for both pickling and slicing, the Kirby has a thin skin and minimal seeds as opposed to the waxed, dark green grocery store option.
Kirbies at the Solana Beach Farmer's Market
When my husband and daughter came home with a half dozen light green “cukes”, I challenged myself to use them in an innovative and complimentary manner. The product was this Cold Thai Cucumber Soup.  The soup melds the flavors of mint and cilantro, with a hint of peppery spice from the Serrano pepper.  As a first course, it’s flavorful but light, prepping your taste buds for a more significant dinner. 

Cucumbers are no longer just a salad bar staple.  Challenge yourself to use these summer veggies while they are available straight from the garden.  Cold soup is only the tip of the refreshing iceberg.

Cold Thai Cucumber Mint Soup
3 cucumbers chopped, plus 1 cup finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1 teaspoon ground cumin
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 chopped fresh serrano pepper (use plastic gloves while handling hot peppers)
  • fresh mint sprigs

In a blender puree chopped cucumbers, yogurt, sour cream, cumin, mint, cilantro and salt and pepper to taste. Transfer to a bowl. Chill soup at least 6 hours or overnight.

Garnish with chopped cucumber and mint sprigs.

Serves 4-6

Check out some other wonderful Cucumber recipes at Summerfest,

What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Grecian Kitchen: Summer Cucumber Salad
Cooking With My Kid: Cucumber Limeade
CIA Dropout: Relishing Cucumbers
Healthy Eats: Cool Cucumber Soup
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Daydreamer Desserts: Cubanita Margarita
Sweet Life Bake: Agua de Pepino


  1. Simple and yum. I love anything Thai.

  2. Mmm. I love Thai flavors and we don't get much of that around here; we live in Rome, Italy where Italian food is mouth-wateringly delicious but other ethnic food is scarce. This is a great idea to try, and soon!

    In the meantime, I'd like to add an idea to cucumber week. It's a recipe straight from The Food Network Magazine itself, and a good one: Chicken with Pickle Sauce

    Best, Charity

  3. Hi Charity.
    Thanks for your comment. In order to participate in the Summer Food Fest you must be in touch with
    She will email you the directions. The next series is on cherries in approximately two weeks!
    Love the chicken and pickle recipe as well as your blog.

  4. Oh Thai flavours with cucumber, that's interesting!
    I may just try this, thank you!


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