Cold Cucumber Soup with Yogurt and Dill
© Stephanie Meyer

Cold Cucumber Soup with Yogurt and Dill

  • SERVINGS: Makes 5 cups

Andrew Zimmern’s Kitchen Adventures

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


  1. 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
  2. 1 1/2 cups plain Greek yogurt
  3. 3 tablespoons fresh lemon juice
  4. 1 small shallot, chopped
  5. 1 garlic clove
  6. 1/3 cup loosely packed dill
  7. 1/4 cup loosely packed flat-leaf parsley leaves
  8. 2 tablespoons loosely packed tarragon leaves
  9. 1/4 cup olive oil, plus more for drizzling
  10. Salt
  11. Fresh ground white pepper
  12. 1/2 red onion, finely chopped
  1. 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.
  2. 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.