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

Ingredients

  • 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
  • 1½ cups plain yogurt
  • 1½ cups cold water
  • 4 Tbsp. extra-virgin olive oil, divided
  • ¼ cup plus 2 Tbsp. chopped fresh dill, divided
  • ¾ tsp. salt
  • 1 cup ½-inch-cubed English cucumber

Directions

  • 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, ¼ 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.

Recipe Information

Serves: 4

Ingredients

  • 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
  • 1½ cups plain yogurt
  • 1½ cups cold water
  • 4 Tbsp. extra-virgin olive oil, divided
  • ¼ cup plus 2 Tbsp. chopped fresh dill, divided
  • ¾ tsp. salt
  • 1 cup ½-inch-cubed English cucumber

Directions

  • 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, ¼ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat16g
Saturated Fat3g
Cholesterol10mg
Sodium560mg
Total Carbohydrate15g
Dietary Fiber2g
Sugars8g
Protein6g