• Cold Cucumber Soup with Yogurt & Dill

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Cool Down

By Andrew Zimmern

This refreshing cold cucumber soup gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs.

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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.

Cold Cucumber Soup with Yogurt & Dill


Ingredients

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

Instructions

Total Time: 25 min, plus 8 hour chilling
Servings: Makes 5 cups 

In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.

Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Stephanie Meyer.

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