Cold Cucumber Soup with Yogurt and Dill

Name: Cold Cucumber Soup with Yogurt and Dill
Total time: 25 min
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

5.0

(3,591)

11 Reviews

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

By

Andrew Zimmern

Updated on May 19, 2022

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

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.
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.

© Stephanie Meyer