Cold Cucumber Soup with Yogurt and Dill
2024-12-01 14:18:09
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 large European cucumbers (2 1/4 pounds), halved and seeded — 1/2 cup finely diced for serving, the rest coarsely chopped
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 small shallot, chopped
- 1 garlic clove
- 1/3 cup loosely packed dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons loosely packed tarragon leaves
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt
- Fresh ground white pepper
- 1/2 red onion, finely chopped, for serving
Instructions
- Gather the ingredients
- In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight.
- Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and a drizzle of olive oil and serve.
Notes
- I made this in 2024. It's delish.
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