Cold Cucumber, Yogurt, and Dill Soup

 

• 

• Cooking and Prep: 20 m
• Serves: 8
• Contains:

READ MORE

Ingredients (10)

Main ingredients

• 4 cucumbers, peeled

• 3 teaspoons salt, plus extra to taste

• 4 cups whole-milk plain yogurt (you can also use fat-free)

• 2 tablespoons fresh dill or 6 cubes Dorot Gardens Frozen Dill

  X

  

  Dorot Gardens Frozen Dill

• 2 garlic cloves 

• 4 tablespoons Gefen Olive Oil

  X

  

  Gefen Olive Oil

• black pepper, to taste

Garnish

• fresh dill sprigs

• additional seeded and chopped cucumbers

• sliced radishes

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

To Prepare Soup

1. Slice the peeled cucumbers in half lengthwise. Using a teaspoon, scrape out the seeds and discard. Sprinkle the cucumber halves with the salt and set aside for fifteen minutes. Rinse off salt and dice into small pieces.

2. Combine the diced cucumbers, yogurt, dill, garlic, and olive oil and stir until mixed. Place mixture into the bowl of a food processor and puree; leave it chunky. Season with salt and pepper to taste, and chill until very cold, at least 1-2 hours. When ready to serve, garnish with sliced radishes, chopped cucumbers, and a sprig of dill.

Note:

This soup can be prepared ahead and stored in the refrigerator for 1-2 days.