Tangy Cucumber Soup


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

Tangy Cucumber Soup
Photo: © Con Poulos
Active Time:
10 mins
Total Time:
40 mins


  • 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


  1. 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.


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

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