Recipes Tangy Cucumber Soup 3.0 (3,588) 1 Review To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp. Slideshow: Cold Soups By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email 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. Rate it Print