Cold Cucumber Soup

Save Recipe
  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Yield: 2 1/2 quarts; 8 to 10 servings
Share This Recipe


6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)

2 yellow bell peppers, stem and seeds removed, coarsely chopped

4 green onions, chopped

2 jalapeno peppers, minced

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 Essence, recipe follows

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

3 cups plain yogurt

3 cups sour cream, divided

3 tablespoons extra-virgin olive oil

2 teaspoons white wine vinegar

2 tablespoons minced fresh chives

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme


  1. Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, 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 if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.