Simple and refreshing, prepared in no time.

Chilled Cucumber-Tahini & Herb Soup

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 20 minutes  |  Serves: 4-6


  • 2 medium cucumbers, peeled and chopped into 1/2 inch chunks
  • 1/4 cup tahini
  • 2 Tablespoons extra virgin olive oil
  • 3 1/2 Tablespoons fresh lemon juice
  • 3  cloves of garlic, minced
  • 1/4 cup fresh dill +more for garnish
  • 1/4 cup fresh basil + more for garnish
  • 1/4 cup parsley + more for garnish
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt + more to taste
  • Sprinkle of black pepper
  • 4-6 ice cubes
  • 1/4 cup water to thin if necessary

For the Cumin-Spiced Chickpeas

  • 1 (15 oz) can chickpeas, rinsed, drained and patted dry
  • 2 teaspoons ground cumin
  • 1 teaspoon fine sea salt
  • 2 Tablespoons olive oil


  1. Place all the ingredients for the soup (except water) in a high speed blender and whirl away until smooth. Stop to scrape down the sides. If necessary add a little water to help get things moving. Taste test and adjust seasonings as needed (I added more salt and crushed red pepper flakes)
  2. Preheat the oven to 425 degrees. Toss chickpeas with cumin, salt and olive oil. Place on a well greased baking sheet and bake until browned and crisp on all sides. About 15-20 minutes. Toss chickpeas halfway through cooking.
  3. Serve soup with chopped fresh herbs, roasted chickpeas and a drizzle of extra virgin olive oil. Enjoy!


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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