Recipes

Tangy Cucumber Soup

Name: Tangy Cucumber Soup
Total time: 40 min
Ingredients: 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

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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

By

Justin Chapple

Updated on August 1, 2014

Tangy Cucumber Soup — Photo: © Con Poulos

Active Time:

10 mins

Total Time:

40 mins

Yield:

4

Ingredients

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

Directions

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.

Notes

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