Cold Quark & Cucumber Soup

20 min prep time
25 min total time

This cool and refreshing cucumber soup is perfect in the summer months when you want something light. 


1 European seedless cucumber, peeled

1/3 cup raisins or currants, plumped in cold water

1/4 cup chopped scallions, white part only

2 tablespoons chopped mint leaves,

2 tablespoons minced dill fronds,

1/4 cup unsalted pistachios or walnuts, chopped

1 teaspoon salt

3 cloves garlic, minced and smashed

1 cup Vermont Creamery Quark

Freshly ground black pepper


  • STEP 1

    Halve the cucumber lengthwise and remove any seeds. Blot dry with paper towels. Either grate the cucumber or cut into small cubes.

  • STEP 2

    Combine all the ingredients and blend in enough ice water to reach a smooth soupy consistency. Alternately, allow a cup or two of ice cubes to melt in the mixture, stirring well to incorporate. In either case, refrigerate the soup for an hour or more before serving.

  • STEP 3

    To serve this as a salad or side dish, skip the dilution of water or ice.