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Recipe by Lois Held, Roberta Scher

Cold Cucumber, Yogurt, and Dill Soup

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Cold Cucumber, Yogurt, and Dill Soup
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy
20 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Vegetarian - Pescatarian

Ingredients

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

Garnish

  • fresh dill sprigs

  • additional seeded and chopped cucumbers

  • sliced radishes

Directions

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.

Notes:

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

Recipe tags

9 days chilled chilled soups creamy cucumbers dill fresh herbs fresh vegetables gluten free milchige no-bake party refreshing yogurt
Cold Cucumber, Yogurt, and Dill Soup

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