Cucumber, Herb, and Goat Cheese Soup

When the weather gets warm, cool down with this summer soup which is bursting with some favorite summer flavors and local ingredients. No pan needed, just a blender and a great taste tester!

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

For this and more farm to table recipes, check out Kristin's blog The Intentional Minimalist.

Cucumber, Herb, and Goat Cheese Soup


This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Spring Hollow Farms and locally produced products from Black Star Farms and Food for Thought.
  • Farm fresh local spring onion
  • Farm fresh local thyme
  • Farm fresh local chives
  • Local verjus
  • Local olive oil
  • Farm fresh local cucumber
  • Farm fresh local goat cheese
  • Sea salt
  • White pepper


Remove root ends off of spring onion whites, slice one quarter cup of whites, one quarter cup greens and place in the glass base of a food processor. Remove one teaspoon fresh thyme leaves from stems and place in the food processor. Mince two tablespoon chives, place one tablespoon chives in the food processor and reserve one tablespoon chives. Add two tablespoons verjus and one tablespoon olive oil in the food processor and pulse for thirty seconds. Peel cucumber, chop three cups cucumber, place in glass base of food processor and pulse for thirty seconds. Mince two tablespoons cucumber and reserve. Add one quarter cup goat cheese, one cup water, one eighth teaspoon sea salt, one eighth teaspoon white pepper and pulse for thirty seconds. Adjust seasonings as desired and pulse until smooth. Serve soup with a sprinkle of minced cucumber, chives and a sprinkle of sea salt.
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Photo(s) by Kristin Celeste Shroeger