Recipes

Cold Cucumber and Yogurt Soup with Dill

Name: Cold Cucumber and Yogurt Soup with Dill
Ingredients: 1 pound unwaxed cucumbers, plus 8 thin cucumber slices, for garnish; 1 tablespoon sherry vinegar; 2 teaspoons kosher salt; 2 cups whole-milk yogurt; 1/2 cup heavy cream; 2 tablespoons coarsely chopped dill; 4 salad burnet sprigs, for garnish

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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. Cold Soup Recipes

By Eberhard Müller

Updated on March 8, 2017

Cold Cucumber and Yogurt Soup with Dill — Photo: © Jonelle Weaver

Yield:

4

Ingredients

1 pound unwaxed cucumbers, plus 8 thin cucumber slices, for garnish
1 tablespoon sherry vinegar
2 teaspoons kosher salt
2 cups whole-milk yogurt
1/2 cup heavy cream
2 tablespoons coarsely chopped dill
4 salad burnet sprigs, for garnish

Directions

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.
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.