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 Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. 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