Tangy Cucumber Soup

To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp.

Slideshow: Cold Soups
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  • Servings: 4

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  • 2 pounds Persian or English cucumbers, halved lengthwise, seeded and chopped
  • 1/2 cup plain fat-free Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 2 small garlic cloves
  • 1/2 cup extra-virgin olive oil, plus more for garnish
  • 1 tablespoon chopped dill, plus sprigs for garnish
  • Kosher salt
  • Pepper

How to make this recipe

  1. 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.

Make Ahead

The soup can be refrigerated overnight.


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

Contributed By Photo © Con Poulos Published August 2014

464914 recipes/tangy-cucumber-soup 2014-07-14T20:27:43+00:00 Justin Chapple summer|appetizers-starters|soups-and-stews|4|basic-easy|fast|gluten-free|healthy|make-ahead|no-cook|vegetarian|weeknight-dinner|lunch august-2014 recipes,tangy-cucumber-soup 464914

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