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Cold Tahini & Cucumber Soup

June 4, 2019 13 Comments

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This extra refreshing Tahini & Cucumber Soup is all you need on a hot summer day. It’s silky and creamy, and packed with flavors from fresh herbs. The soup requires only a handful of ingredients, and it takes no longer than 5 minutes to prepare it, so it’s a great option for busy days.

Fun fact, this recipe was the very first recipe I ever sold for a magazine, just around the time when I started my blog. It’s a long time summer favorite of mine, and I just realized that I’ve actually never shared the recipe here, so it has to change!

It is a ridiculously simple recipe, and takes no time to make it. All you have to do is put a cucumber, some tahini, lemon or lime juice, garlic, green onions (or other onions of your choice), fresh herbs and a little water to a blender, and process it all to a beautiful, creamy soup. You can also add a slice of toasted bread, or a bit of olive oil to the blender, if you want a thicker soup.

Cucumber and tahini is a pretty awesome combo, however the real stars of this recipe are actually the fresh herbs. So get creative with them, the more variety you use, the better! I personally like to use basil, parsley, cilantro, mint, chives and dill, but there is really no wrong choice here.

Tahini & Cucumber Soup is best when it’s served extra cold, so if you have the time, place the mix in the fridge for an hour. Or otherwise you can also add a few ice cubes for the most freshening experience.

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

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Cold Tahini & Cucumber Soup


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  • Total Time: 5 minutes
  • Yield: 2 1x
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Ingredients

Scale
  • 1 large cucumber, roughly chopped
  • 2 scallions, roughly chopped
  • 1 cup of fresh herbs, roughly chopped
  • 1 lemon, juiced
  • 2 cloves of garlic
  • 3 tbsp tahini
  • 1 cup of water or vegetable broth
  • salt, pepper


Instructions

  1. Place ingredients in a blender, and process until completely creamy. Season with salt and pepper, and adjust consistency with more water, if needed. Serve chilled. Enjoy!
  • Prep Time: 5 mins

Did you make this recipe?

Tag @green_evi on Instagram and hashtag it #greenevi ♥︎

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Comments

  1. angiesrecipes says

    June 5, 2019 at 3:06 am

    Very refreshing and perfect for the season. As always, beautiful shots, Evi.

    Reply
    • green evi says

      June 8, 2019 at 11:02 am

      Thank you so much, Angie! 🙂

      Reply
  2. Amy says

    June 5, 2019 at 9:43 pm

    yum, this looks absolutely delicious! What fresh herbs do you normally use? In the photos it looks like basil…anything else you recommend? Parsley? Cilantro? Thyme?

    Reply
    • green evi says

      June 8, 2019 at 11:08 am

      Hey Amy,
      my personal favorites are basil, cilantro, mint, parsley, chives and chervil, but I think pretty much anything works here. Just made it last yesterday using mainly arugula, plus a bit of dill, and it was a great combo too! 😉

      Reply
  3. Adina says

    June 6, 2019 at 1:41 pm

    Beautiful looking soup! Your pictures are amazing!

    Reply
    • green evi says

      June 8, 2019 at 11:08 am

      Thank you so much 🙂

      Reply
  4. Anca says

    June 10, 2019 at 10:46 am

    I love the idea of a tahini and cucumber soup. I’m a big fan of tahini myself.

    Reply
    • green evi says

      June 12, 2019 at 12:07 pm

      Same with me! I could eat tahini with everything 😉

      Reply
  5. Easyfoodsmith says

    June 10, 2019 at 4:44 pm

    I am not a soup kind of person but this sounds lovely and very refreshing. And I am especially intrigued by the tahini in this soup.

    Reply
    • green evi says

      June 12, 2019 at 12:08 pm

      I think you’d like this one, it’s such a treat on a hot summer day 😉

      Reply

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