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

Justin Chapple
Justin Chapple
August 2014

Gallery

Credit: © Con Poulos

Recipe Summary test

active:
10 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The soup can be refrigerated overnight.

Notes

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

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