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Cold Cucumber Soup

Cold Cucumber Soup

A great vegetarian, no cook soup. Plus it's great for the warmer months.

  • Yield: 2 1/2 quarts, 8 to 10 servings


  • 6 pounds cucumbers (about 6), peeled, seeded, and coarsely chopped (12 cups)
  • 2 yellow bell peppers, coarsely chopped
  • 4 green onions, chopped (6 tablespoons)
  • 2 minced jalapenos (3 tablespoons)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh dill
  • 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
  • 2 teaspoons Emeril's Original Essence
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 3 cups plain yogurt
  • 3 cups sour cream
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • 2 tablespoons minced fresh chives, for garnish


  • Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups of the sour cream, the olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning. Serve the soup in bowls, garnished with a dollop of the remaining sour cream and some of the minced chives.

Recipe Details