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Growing Minds is a program of Appalachian Sustainable Agriculture Project. ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.

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Cucumber Soup

Cucumber Soup

Serving Size: Makes four ½ cup servings.


  • 1 medium size cucumber
  • 8 ounces nonfat plain yogurt
  • ½ cup milk
  • 1 teaspoon dill weed
  • ¼ teaspoon garlic salt
  • 2 teaspoons lemon juice
  • 1/8 teaspoon pepper


  1. Wash cucumber under cold water. Peel cucumber.
  2. Cut cucumber in half, then chop half of cucumber into small cubes. Set aside.
  3. Mix yogurt and milk together in mixing bowl.
  4. Using wire whisk, gently add in dill weed, garlic salt, lemon juice and pepper.
  5. Add small cucumber cubes to mixture.
  6. Refrigerate cucumber soup 1-2 hours before serving.
  7. Cut remaining half of cucumber into slices to eat with your soup.
  8. Serve with crackers and other fresh vegetables.
  9. To make a great vegetable dip, leave out the milk and let the mixture set for one hour before serving.


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