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Cucumber Basil Yogurt Cold Soup

Cucumber Basil Yogurt Cold Soup | Atone Beauty | Rocio Graves

This beautiful recipe comes from the heart & hands of Rocio Graves - a dear sister who has inspired my own culinary creations for many years. She is a food alchemist, activist, food photographer, meditator and home gardener - growing a variety of local foods on her family’s land in Mallorca. In-joy!

Cucumber Basil Yogurt Cold Soup

Cold soups are a summer tradition in my family. Growing up in Mallorca, my dad used to make the most delicious gazpacho, cucumber soup, almond and garlic soup weekly. You’d always find some ready to go in the fridge! I’d love to share my version of the cucumber soup with you — what I love the most about this soup is that the cucumber makes it very hydrating and cooling for the body. 

It's ready within minutes, and though the ingredients are very simple, the flavour is really stunning. I often make this and take it with me in a mason jar if its a hot day and I’m going to be out for many hours. Though this recipe is also a good choice when hosting summer gatherings because you can make it ahead of time and it looks really beautiful when garnished with vibrant ingredients. I’ve served it many times at private dinners but also for friends and family and guests are always delighted. 

Here I added steamed spinach and asparagus, thinly sliced cucumber and radishes dressed in olive oil, lemon, salt and sumac and a soft boiled egg (6.5 minutes is my sweet spot) broken open with my hands. Some toasted pumpkin or sunflower seeds would be lovely too. Some black pepper, Maldon salt and a drizzle of oil (I love cold pressed pumpkin seed oil) and that’s it! It really is perfection.

cucumber basil yogurt cold soup rocio graves x atone beauty recipes

(serves 3-4)

3 medium sized cucumbers, peeled + seeds discarded

10 big basil leaves

1 cup spinach leaves, washed and blanched

1 + 1/4 cup coconut yogurt (you can sub this for regular greek style yogurt — I love to use local sheep’s yogurt)

1 medjool date, seed discarded

3 tsp apple cider vinegar

3 tbsp cold pressed olive oil

1 tsp salt

Wash and prep all the ingredients. In a high speed blender, process all ingredients on high for a minute or until completely smooth. Taste and adjust seasoning if needed. 

Serve chilled (store in the fridge for thirty minutes to an hour before serving) and garnish right before eating. 

Store in the fridge in an air tight container for up to three days.




rocio graves for atone beauty

find more of rocio’s recipes in her recipe collection — The Ones
and follow her on instagram for inspiration in the kitchen and beyond //
rocio’s food is inspired by mediterranean, middle eastern & south asian cooking, following ayurvedic principles.
in harmony with the movements of nature, she cooks plant-based dishes with organic and nutrient dense seasonal produce from the local farmers— her food is vibrant and fresh, celebrating simplicity.
prepared with presence in devotion to all of creation.
she is currently based in mallorca.
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