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Chilled Cucumber Soup with Tapenade


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Chilled Cucumber Soup with Tapenade


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Chilled Cucumber Soup with Tapenade

Cool off with this cold cucumber soup topped with a kalamata olive tapenade and drizzle of Greek Elea Extra Virgin Olive Oil. The toppings really make all the difference in taking this soup from good to wow! Based on the flavors of my favorite Greek dip, Tzatziki, the soup can be made dairy with Greek yogurt or parve with non dairy sour cream.


  • Prep Time : 15 min
  • Ready Time : 15 min


4 Servings


  • 4 Persian cucumbers
  • 2 green onions, sliced
  • 3 garlic cloves, crushed
  • 3 tablespoons mint
  • 3 tablespoon basil
  • 1 - 12 oz. container non dairy sour cream or Greek yogurt
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 2 Tablespoons Elea olive oil for drizzling


  • 1/4 cup Kalamata olives
  • 1 tablespoon capers
  • 1 garlic clove, minced
  • 1 tablespoon Elea extra virgin olive oil


Chop the cucumbers coarsely and put into a blender or food processor with green onions, garlic, mint and basil.  Blend or process until finely pureed.  Add non dairy sour cream or Greek yogurt, water and lemon juice and process again until well blended.  Add salt to taste.

Remove soup to a container and chill in fridge for at least an hour.

Prepare tapenade by pureeing Kalamata olives, capers, garlic and Elea Extra Virgin olive oil.

Serve chilled soup with a spoon of tapenade and drizzle of olive oil.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




11 Responses to Chilled Cucumber Soup with Tapenade

  1. avatar says: frippie

    This looks delicious, and not so complicated. I hope to try it soon! Just gotta get me some capers and fresh herbs first. YUM!

  2. avatar says: Susan

    This looks yummy but I would leave off the olive oil and tapenade to reduce the calories and definitely use Greek yogurt.

  3. What a cool, refreshing looking soup. I’ve made cucumber soup but never with tapenade — it’s a nice harmonious accompaniment.

  4. This sounds like a delicious alternative to my usual cucumber soup. I love the idea of adding tapenade – that will add so much flavor!

  5. avatar says: Anna

    Delicious! Loved this soup. Had it as a guest and had to get the recipe.

    • Thanks so much for letting me know, I especially love hearing that you enjoyed it as a guest first.

  6. hello joy
    i recently discovered your website and love the idea that you are creating recipes that are kosher! great!
    my question on the cucumber recipe is: what is a persian cucumber? is that the long cukes?? please let me know as i look forward to making this cucumber soup soon! thank you.
    barbara stevens

    • Persian cukes are small and thin and don’t have large seeds so they are ideal and I love them, but you can use the long cukes too.


  8. This sounds very nice. It like so many other American recipes called for non dairy sour cream which is great but to the best of my knowledge this doesn’t exist in Israel and milk yogurt is a problem with parev food processor. Can Jamie or anyone else living here in Israel enlighten me

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