• Andrew Zimmern Cooks: Cold Cucumber Soup

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Cold Cucumber Soup with Yogurt & Dill

By Andrew Zimmern

This is a really simple Turkish cucumber and yogurt soup that only takes a few minutes to make. The technique couldn’t be easier, you’re basically blending a salad into a refreshing cold soup. I keep jars of this stuff in the fridge all summer long, it’s the perfect healthy snack, appetizer or sauce for cold poached salmon.

Watch Andrew make this recipe:

Cold Cucumber Soup with Yogurt & Dill

Total: 25 minute

Servings: makes 5 cups


Ingredients

  • 2 large European cucumbers, halved and seeded—1/2 cup finely diced and reserved for garnish, the rest coarsely chopped
  • 1/3 cup loosely packed dill
  • 2 tablespoons loosely packed tarragon leaves
  • 1/2 red onion, minced
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • Fresh ground white pepper
  • Salt
  • 1/4 cup olive oil, plus more for drizzling
  • 1  1/2 cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove
  • 1/2 shallot, minced for garnish

Instructions

In a blender, combine the chopped cucumber with the dill, tarragon, onion, parsley, ground white pepper, salt, olive oil, yogurt, lemon juice and garlic. Blend until smooth. Cover and refrigerate for 4 to 5 hours, or until chilled.

Taste and season the cucumber soup again as necessary just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, shallot and a drizzle of olive oil and serve.

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