Cold Cucumber Soup

Make this soup when you have an abundance of cucumbers from your garden. This soup comes together quickly using a food processor.

Serves: 4Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy

Serves: 4


  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. red wine vinegar
  • 2 slices white bread, crusts removed
  • 1 large English cucumber, ends trimmed and grated
  • 1 1⁄2 cups plain yogurt
  • 1 1⁄2 cups cold water
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1⁄4 cup plus 2 Tbsp. chopped fresh dill, divided
  • 3⁄4 tsp. salt
  • 1 cup 1⁄2-inch-cubed English cucumber


  • In a food processor, add the garlic, vinegar, and bread. Process until the mixture becomes a paste. Add the grated cucumber and yogurt and process again.
  • With the processor running, slowly add the water in a steady stream. Add more water if you want the soup to be thinner. Add 2 tablespoons oil, 1⁄4 cup dill, and the salt. Pulse a few times to blend into the soup.
  • Transfer the soup into a container with lid. Cover it and refrigerate 2 hours.
  • Before serving, stir the soup. Ladle it into bowls and top with the cubed cucumber, remaining dill, and remaining oil. Serve cold.