Cold Cucumber Soup with Yogurt and Dill

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.

  • Total Time:
  • Servings: Makes 5 cups
  • Time(Other): Plus 8 hr chilling

Related Video

More Videos
Eli Kirshtein: Gazpacho

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

How to make this recipe

  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.
Contributed By Photo © Stephanie Meyer Published June 2013

Related Video

More Videos
Eli Kirshtein: Gazpacho



478954 recipes/cold-cucumber-soup-yogurt-and-dill 2013-12-06 Andrew Zimmern summer|soups-and-stews|no-cook june-2013 recipes,cold-cucumber-soup-yogurt-and-dill 478954