Cold cucumber soup with yogurt and dill

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 50.7
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.5 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Cold cucumber soup with yogurt and dill calories by ingredient
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Introduction

A great and different use for all those cucumbers in the garden! A great and different use for all those cucumbers in the garden!
Number of Servings: 4

Ingredients

    1 large European cucumbers (1 ish pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped
    3/4 cups plain Greek yogurt
    1.5 tablespoons fresh lemon juice
    1/2 small shallot, chopped
    1-2 garlic clove
    1/3 cup loosely packed dill (sprinkle of dry)
    1/4 cup loosely packed flat-leaf parsley leaves (sprinkle of dry)
    2 tbl olive oil, plus more for drizzling
    Salt


Tips

a little feta, some truffle oil and a healthy does of salt makes this dish pop!


Directions

In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1-2 tbl 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.

Serving Size: 3/4 cup - add salt and evoo (suggest truffle oil)

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.

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