Cold Cucumber Soup with Yogurt and Dill

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

Total Time:
25 mins
Yield:
5 cups

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

Directions

  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.

    Cold Cucumber Soup with Yogurt and Dill
    © Stephanie Meyer
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