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Creamy Cucumber Yogurt Soup

A delicious cold soup that makes a wonderful addition to a summer outdoor dinner or party. Beautifully garnished with lots of green herbs this is pretty and not your usual soup. You can make it vegetarian by using vegetable, instead of chicken broth.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 32 ounces chicken or vegetable broth
  • 2 shallots chopped
  • 1/3 cup fresh dill chopped
  • 2 bunches scallions finely sliced
  • 4 English cucumbers peeled or unpeeled
  • 2 cups plain Greek yogurt any type plus an additional 1/3 cup for garnish
  • 1 teaspoon salt
  • 2 teaspoons honey

Instructions

  1. The day before you plan on serving the soup, in a large pot over medium heat combine the broth shallots, dill, all of the scallions except a few slices reserved for garnish, and 3 of the cucumbers. Refrigerate the remaining cucumber.

  2. Bring the vegetables to a boil, lower heat to medium low and cook for 20-25 minutes until the cucumbers are soft. Set aside to cool for a teast 2-3 hours.
  3. Strain mixture into bowl, reserving the broth and putting the solids into a Vitamix. Add the yogurt, salt and honey to the mixture and puree until the soup is completely smooth. Pour the mixture from the Vitamix and stir into the reserved broth. Refrigerate the mixture overnight.
  4. When ready to serve, slice off 12 very thin slices of cucumber and set aside for garnish. Grate the remainder of the cucumber on a medium grater and stir it into the soup.
  5. Chop a small handful of dill fronds (discard all of the stems). Taste the soup and add a bit of salt if it needs it.
  6. Pour the cold soup into mugs, garnish with the cucumber slices, chopped dill and the remaining sliced scallions. Serve with a dollop of yogurt on top, if desired.