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Cold Cucumber and Yogurt Soup with Dill
© Jonelle Weaver

Cold Cucumber and Yogurt Soup with Dill

  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN

Try to get small, slender, crisp cucumbers when they're in season; they have fewer seeds and more flavor. Off-season, use the long European cucumbers. Leaving some of the skin on adds color, texture and flavor to the soup.

  1. 1 pound unwaxed cucumbers, plus 8 thin cucumber slices, for garnish
  2. 1 tablespoon sherry vinegar
  3. 2 teaspoons kosher salt
  4. 2 cups whole-milk yogurt
  5. 1/2 cup heavy cream
  6. 2 tablespoons coarsely chopped dill
  7. 4 salad burnet sprigs, for garnish
  1. Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest. Halve all of the cucumbers lengthwise; scoop out and discard the seeds. Coarsely chop the cucumbers. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes.
  2. Using a slotted spoon, transfer the cucumbers to a blender or food processor, reserving the liquid. Add 2 tablespoons of the cucumber liquid and the yogurt, cream and chopped dill to the cucumbers and blend until smooth. Add 1 to 2 tablespoons of the reserved cucumber liquid to thin the soup if needed. Refrigerate until cold, about 1 hour or up to 1 day. Ladle the soup into bowls, garnish with cucumber slices and salad burnet and serve.