Cucumber Soup



  • 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped
  • 2 yellow bell peppers, stems and seeds removed, coarsely chopped
  • 4 green onions, chopped
  • 1 jalapeno pepper, minced
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 3-4 garlic cloves, mashed to a paste
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 cups low fat plain yogurt
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 2 tablespoons fresh chives, minced


  1. Combine the cucumbers, bell peppers, green onions, jalapeno, cilantro, mint, dill, garlic, black pepper, paprika, cayenne, yogurt, olive oil, and white wine vinegar in a large bowl.
  2. Working in batches, purée the ingredients in a blender until very smooth.
  3. Transfer the soup to the refrigerator until well chilled, at least 2 hours.
  4. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with minced chives.


10 servings (1 cup each)

Nutrition Tip

Staying hydrated is important during and after treatment. Drinking water can help you feel better, boost energy levels, manage bowel issues like constipation and keep you from feeling run down. However, cucumbers and other fresh fruits and vegetables have a water content which can also help keep you hydrated.

Cucumbers are low in calories but packed with phytonutrients. They belong to the same botanical family as melons and squashes, containing cucurbitacins, lignans, and flavonoids. These types of phytonutrients all play a role in antioxidant, anti-inflammatory, and health promoting benefits.

Source: Dana-Farber Brigham Cancer Center

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Nutrition Tips

Our nutrition experts help patients follow a healthy diet during and after cancer treatment. They have special training in oncology and nutrition.