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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
- Total Time: 5 minutes
- Yield: 2 1x
Ingredients
- 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
- 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
Very refreshing and perfect for the season. As always, beautiful shots, Evi.
Thank you so much, Angie! 🙂
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?
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! 😉
Beautiful looking soup! Your pictures are amazing!
Thank you so much 🙂
I love the idea of a tahini and cucumber soup. I’m a big fan of tahini myself.
Same with me! I could eat tahini with everything 😉
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.
I think you’d like this one, it’s such a treat on a hot summer day 😉