Active Time
10 MIN
Total Time
40 MIN
Serves : 4
© Con Poulos

How to Make It


In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.

Chef's Notes

The soup can also be served as a sauce for grilled meats or used as a salad dressing.

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