Southeast Dairy Association - Chilled Cucumber Yogurt Soup


Chilled Cucumber Yogurt Soup

Pureed cucumber and yogurt form the base of this refreshing chilled soup.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 12


  • 4 large seedless cucumbers, divided (about 1 pound each)
  • 6 cups plain yogurt
  • 1 cup fresh dill, chopped
  • 2 cloves garlic minced
  • 2 teaspoon salt
  • 1 teaspoon pepper


  • Peel two cucumbers and cut into chunks. Cut remaining two cucumbers into chunks, without peeling.
  • Place in food processor and process until pureed. Transfer mixture to large bowl.
  • Add yogurt, dill, garlic and seasoning; stir until blended. Chill until served. Top with diced cucumber, if desired.


Source of recipe: Chef Kerry Heffernan, Executive Chef, Eleven Madison Park, New York
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