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spicy cucumber-feta soup

If you don’t have a food processor, simply mince the vegetables as finely as possible, whisk together the yogurt and buttermilk, and mix up all of the ingredients using a spoon or large spatula. Have regular American cucumbers? Make sure to peel well and scoop out the seeds before using.
Servings: 8 servings +/-


  • 4 English cucumbers unpeeled sliced in half, seeded (pull a big spoon down the center of each half), and cut into 1” pieces
  • 4 tablespoons chopped red onion
  • 4 tablespoons chopped fresh dill
  • 2 tablespoons each chopped fresh basil and mint
  • 2 cloves garlic minced
  • 2 cups plain yogurt
  • 2 cups low-fat buttermilk
  • 2 teaspoon Sriracha sauce or a few drops of other hot sauce
  • Juice of 2 lemons about 4 tablespoons
  • 1 teaspoon fresh ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons honey
  • Garnish: 1 cup each: feta cheese crumbled, and finely chopped red bell pepper


  • Combine all ingredients (except feta and red bell pepper) in the food processor and blend until smooth. Taste and adjust seasonings. Chill for a few hours in refrigerator if you have the time. Divide soup between the bowls and top each with a bit of feta cheese and red pepper


Accompaniments: This soup is lovely all on its own, but if you have a hungry group you could add some smoked salmon and crackers to the table or even a basket of pita or naan. If it’s not too hot, bake up a batch of your favorite biscuits early in the morning.
Wine: Sauvignon Blanc is a great go-to wine with feta cheese, and Pinot Grigio would be good as well. (Drew Robinson, CS) Note: Drew expands greatly on this theme in the book itself; I've edited it in the interest of space for the blog
Copyright Alyce Morgan, 2013.  All rights reserved.