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Chilled Cucumber and Yogurt Soup

Source National Yogurt Association
Try with your extra home grown cucumbers in hot summer.

Ingredients (6 servings)

  • 4 cucumbers
  • 2 cups plain yogurt
  • 1 cup no-fat chicken broth or water
  • 1 small clove garlic
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • Salt and pepper
  • 1 scallion, green top only
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 ripe tomato, seeded
  • 1/2 ripe avocado, peeled
  • 3 radishes
  • Dill sprigs for garnish
  1. Peel, seed and slice cucumbers. Place slices in blender with yogurt, garlic, white wine vinegar, honey and a little salt and pepper. Puree until very smooth.
  2. Add chicken broth or water.
  3. Pour contents into a soup terrine.
  4. Thinly slice green top of the scallion. Stir sliced scallion top and chopped dill into soup. Salt and pepper to taste. Chill in refrigerator until service.
  5. Cut tomato, avocado and radishes into very fine dice. Lightly mix the three vegetables. To serve, pour a generous ladle of soup into each bowl and garnish with vegetable mixture and dill sprigs.
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