Chilled Cucumber Soup

Jen Blakeman, Chef/Owner of the Corner Market Bistro a Paynter’s Mill prepared:


  • 3-4 cucumbers
  • 3/4 cup heavy cream
  • 1 heaping tablespoon yogurt
  • 2 cups milk
  • 1 cup sherry vinegar (can substitute apple cider)
  • 1 cup chopped roasted red peppers
  • 6 shakes of Tabasco
  • 2 tablespoons chopped fresh or dry dill
  • Salt and Pepper to taste


Peel and deseed cucumbers. Grate cucumbers with box grater or food processor attachment. Mix together all ingredients with grated cucumber. Taste and adjust seasonings, if necessary. Chill and serve or keep refrigerated until ready to use. Yields: About 1 Quart

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