Chilled Cucumber Yogurt Soup
Pureed cucumber and low-fat yogurt form the base of this refreshing chilled soup.
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PREP TIME: 20 minutes
COOK TIME: 35 minutes
SERVINGS: 4
TOTAL TIME: 55 minutes
Ingredients
4 large seedless cucumbers, divided (about 1 pound each)
6 cups plain yogurt
1 cup fresh dill, chopped
2 cloves garlic minced
2 teaspoon salt
1 teaspoon pepper
Notes
Source of recipe: Chef Kerry Heffernan, Executive Chef, Eleven Madison Park, New York
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Instructions
Peel two cucumbers and cut into chunks. Cut remaining two cucumbers into chunks, without peeling.
Place in food processor and process until pureed. Transfer mixture to large bowl.
Add yogurt, dill, garlic and seasoning; stir until blended. Chill until served. Top with diced cucumber, if desired.