Southeast Dairy Association - Chilled Cucumber Yogurt Soup

Chilled Cucumber Yogurt Soup

Pureed cucumber and low-fat yogurt form the base of this refreshing chilled soup.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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


  1. Peel two cucumbers and cut into chunks. Cut remaining two cucumbers into chunks, without peeling.
  2. Place in food processor and process until pureed. Transfer mixture to large bowl.
  3. 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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