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Chilled Cucumber Soup


Chilled Cucumber Soup

Lynley Jones

Cool as a cucumber, with a hint of mint and the slightest tang of yogurt. Blessedly refreshing, with no cooking required. Perfect on a hot summer day. 

This recipe was originally created for our Series of Unfortunate Recipes, based on the book and Netflix series by Lemony Snicket.

Serves 6-8 as a light appetizer. 


Chilled Cucumber Soup made in the Adventure Kitchen.

4 medium-sized cucumbers

1 cup plain yogurt (preferably whole milk) 

1/2 cup sour cream

About 15-20 leaves of mint, plus more for garnish if desired

1/2 teaspoon ground mustard, or more to taste

1/4 teaspoon turmeric, or more to taste

1/4 teaspoon coarse salt, or a pinch more to taste

Freshly ground black pepper


1. Peel and seed three and a half cucumbers (leave the skin on the remaining 1/2 cucumber and set it aside).  Chop the peeled and seeded cucumbers into large chunks and add them to a blender.

2. Add the yogurt, sour cream, 15-20 leaves of mint, mustard, turmeric, salt and pepper to the blender.

3. Blend everything into a smooth puree.  Chill for at least 1 hour.

4. Seed the remaining 1/2 cucumber and dice it into very small cubes.

5. Taste the soup and adjust spices and seasonings as needed. If your cucumbers are a little on the large side, you may need a pinch or two more to balance the flavors. Pour soup into serving bowls and garnish with diced cucumber and additional mint leaves.