CB’s Cucumber Wasabi Soup

July 16, 2010, 08:00 am  Posted by Craft Your Life Team

A series of seasonal market recipes


This weekend at your local market you will experience a crescendo of cucumbers. It’s their time and they will be abundant. Cucumbers are the flavor of summer. They taste cool and green and shady. And they satisfy both thirst and hunger. In our house, when it’s really hot, the kitchen flag flies at half mast and we’re only “cooking” cold food, so cucumbers get eaten every day in some way, shape, or liquidy form—cucumber salad, cucumber sandwiches, quick-pickled cukes, cucumber martinis, grilled veggies with cucumber dressing, cucumbers stuffed with pimento cheese, and in our favorite summer concoction, Cucumber Wasabi Soup. Which is one of the best things I make, I’m told.


I think it’s because of this soup that Skip and I are invited to more covered dish dinners in the summer than any other time. “What can I bring?” “That wasabi cucumber soup, of course.” And I get asked for the recipe more than for any other thing I make. So here is a recipe that does not have to be followed rigidly. The only thing you must follow exactly is to use nonfat or low fat dairy. Anything else will coat your tongue with butterfat after three bites and totally block the clean, refreshing flavor.


CB’s Cucumber Wasabi Soup

Make 4-5 servings. Can be stretched by adding more buttermilk

Place the following ingredients in a food processor or blender and process until very smooth.

2 cups cucumbers (2–3), partially peeled, coarsely chopped

½ cup scallions (2–3), coarsely chopped, green tops included

1 cup nonfat yogurt

1 tbl chives, finely chopped

1 tsp sugar

1–2 tsp wasabi paste or powder (see note)

½ tsp dry mustard

¼ tsp salt

¼ tsp black pepper

the above mixture yields approx. 2.5 cups


Pour blended puree into mixing bowl or serving container then add:

1 cup nonfat or low fat cottage cheese

2 cups nonfat buttermilk

1 cup nonfat sour cream


Add to taste:

Cayenne pepper, don’t be shy

Fresh dill or mint



• All wasabi is not the same. Some is potent, some bland. I suggest starting with the lesser amount, allow a couple of minutes to pass for it to bloom, then adjust to suit your taste.

• I sometimes add an additional cucumber, finely diced into perfect squares, to the finished soup. Makes a nice texture contrast with the cottage cheese.

• Can make this up to two days ahead, leaving out the cucumber cubes mentioned above. Will last up to 4 days in the fridge.

• For a thicker soup—best when serving as a meal—you can thicken with ½ packet unflavored gelatin, dissolved in ¼ cup water, brought to boil, cooled, and added to processor mixture.

• Cold food requires more seasoning than warm.


Dish this up as a first course or serve from a carafe (or vase!) and pass around in cocktail glasses for a fun appetizer. It delivers a bolt of heat and aromatic rush from the cayenne, mustard, and especially the wasabi. And cottage cheese is the surprise component—a pleasing texture paired with the cukes.


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15 Responses

    ... says:

    Such perfect timing! I have cucumbers galore right now, and this is just the thing to use 'em up while beating the heat. I do hope this is a sign that you'll be providing more seasonal recipes here at Lark Crafts. In my world, cooking is most certainly a craft. Love the recipe, the tips, and the beautiful photos!

      Chris says:

      i WILL be adding seasonal recipes, hopefully weekly.

    I can vouch for it — this is absolutely one of the best things you make, CB (and that's saying a lot!). But what I really want is a recipe for those cucumber martinis you mentioned . . .

      Urbanfoodguy says:

      Here we go and if you can find Croft Cucumber Vodka…no worries if you can't, but it really makes them sing!


    carlincakes says:

    I am making this after a visit to the farmer's market next week- what a brilliant flavor combination!

    Urbanfoodguy says:

    Yummmmy! I love wasabi and the comb with cucumbers sounds perfect.

    Beth says:

    Chris — within 24 hours of reading your recipe, I've hit up my local farmers market for cukes and made this delightful soup. Wow! Delicious! And what a pleasure it is to create something seasonal (AND filling) that involves absolutely no stove time :)

    Divinacucina says:

    WOW fab– so happy for #summerfood

    Thanks for the shout-out! I love the idea of cucumber and wasabi soup, a combination I've never tried before but am sure would be surprising and really invigorating. I'm so happy you came over to introduce yourself– your blog is lovely and I look forward to checking it out!

    Happy Summer Fest! My contribution is a Marinated Summer Squash Salad and a Cucumber, Lemon and Poppy Seed Salad:



    YUMMY! I'm going to try this! I made some cucumber-grape Gazpacho for a dinner party few weeks back and it was such a hit! It had cucumber, green grapes, marcona almonds, and watercress, among other things. I served it in little square bowls. I love the idea of a pitcher! SO yum!

    June@fourgreenacres says:

    Cannot wait to try this! I know it will become a family favorite. You might like our Indian raita variation… http://www.fourgreenacres.com/2010/08/savoring-….

    Love your taste!

    Liz Gray says:

    This looks so good. I think wasabi would improve almost anything!

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