Submitted by Lisa Shaftel

Adapted from Gourmet | August 1994

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield: Makes about 4 1/2 cups


3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber

1 cup plain yogurt

2/3 cup sour cream

1/2 teaspoon English-style dry mustard, or to taste

1/4 cup chopped fresh mint leaves, cucumber slices and mint sprigs for garnish


1. In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.

2. Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.